In a given cookie, you could expect to get ~340mg of Omega 6 fats from the almonds, so in my view, nothing to be concerned about when supplementing with Omega 3 (which I always think is the way to go since it's very difficult to get the optimal range of Omega 6-Omega 3 fats from diet alone, unless you're snacking on wild-caught fish all day).
But in general, I think cutting the carbs by going from regular flour to almond flour is the big win, and then optimizing Omega 6-Omega 3 intake ratio is further down the line of steps to take in your nutrition plan (I think about it too, but just saying for the average person I'd just be focusing more on encouraging less consumption of refined carbs)
Hey HN,I just launched a specialty online bakery creating no-sugar-added, low-carb, gluten-free cookies and cookie sandwiches called RAIZE (eatraize.com).Instead of sugar, we use a blend of natural sweeteners including stevia, monk fruit, and erythritol. Instead of grains, we use almond, hazelnut, and coconut flours.Why? The key to long-term metabolic health (including fat loss, reducing energy...