Ingredients
Dry Ingredients:
2 cups blanched almond flour
¼ cup coconut flour
½ tsp baking soda
¼ tsp salt
Wet Ingredients:
½ cup unsalted butter, softened (or coconut oil for dairy-free)
¾ cup erythritol or monk fruit sweetener (granulated)
1 large egg
1 tsp vanilla extract
Add-ins:
½ cup sugar-free chocolate chips (e.g. Lily’s, ChocZero, or Bake Believe)
Optional: ¼ cup chopped pecans or walnuts
Instructions
Preheat Oven:
Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a medium bowl, combine almond flour, coconut flour, baking soda, and salt. Whisk together and set aside.
Cream Butter & Sweetener:
In a large mixing bowl, beat the softened butter and erythritol until fluffy (about 2 minutes).
Add the egg and vanilla extract; beat again until smooth.
Combine & Add Chocolate Chips:
Slowly mix dry ingredients into the wet mixture until well blended.
Fold in the sugar-free chocolate chips (and nuts, if using).
Shape & Bake:
Scoop tablespoon-sized portions of dough onto the baking sheet (about 12–16 cookies).
Flatten slightly with your fingers or the back of a spoon.
Bake for 10–12 minutes, until the edges are golden brown.
Cool:
Let cookies cool on the sheet for 10 minutes before transferring — they’ll firm up as they cool.
ENJOY