Ingredients (Makes 10–12 cookies)
1 ½ cups blanched almond flour
¼ cup unsalted butter, softened (or coconut oil for dairy-free)
¼ cup powdered erythritol (or monk fruit sweetener)
2 tbsp brown erythritol (optional, adds deeper flavor)
1 large egg
1 tsp vanilla extract
¼ tsp baking soda
¼ tsp salt
½ cup sugar-free chocolate chips (like Lily’s or ChocZero)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sweetener:
In a bowl, beat together butter and erythritol until light and fluffy. Add egg and vanilla extract, and mix until combined.
Add dry ingredients:
Stir in almond flour, baking soda, and salt until a dough forms. Fold in chocolate chips.
Shape the cookies:
Roll the dough into 1½ inch balls and place them on the baking sheet.
Gently flatten the tops (they don’t spread much during baking).
Bake:
Bake for 10–12 minutes, until edges are golden and centers look slightly underbaked.
(They’ll firm up as they cool.)
Cool:
Let them cool on the pan for 10 minutes, then transfer to a rack.
For the gooey look from your photo, enjoy while still warm!
enjoy