These cookies are soft and fluffy. If you're a fan of harder, more crisp cookies, they're not going to be for you.
Ingredients:
2 cups almond flour
1 tsp baking powder
0.5 tsp salt
1 stick of butter, room temperature
0.5 cup granulated erythritol sweeter
0.5 tsp vanilla extract
1 large egg, room temperature
3 oz sugar-free chocolate chips/chunks
1. Preheat oven to 325 degrees and line 1 baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together almond flour, baking powder, and salt.
3. In a large bowl, beat the butter, sweetener, and vanilla extract with electric mixer until well combined. Beat in the egg, then the almond flour mixture until dough comes together. Stir in chocolate chips.
4. Form the dough into 1.5 inch balls and place them 2 inches apart on prepared baking sheets. Press each ball with the heel of your hand to 0.5 inch thickness. Bake for 12-14 minutes, until beginning to brown. Centers will still be soft to touch.
5. Remove from oven and let cool completely on the pan. Cookies will firm as they cool. Can store on the counter for up to 3 days or in refrigerator for up to a week.
MACRO INFO:
For one cookie
214 Calories, 19.5g Fat, 3.7g Net Carbs, 4.8g Protein
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