Ingredients:

  • 2.5 cups almond flour
  • 0.5 cup monk fruit sweetener
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup sugar free chocolate chips
  • 1 pinch sea salt

Instructions:

  1. Cream the softened butter and monk fruit sweetener. Use a mixer on medium high for about 2-3 minutes until the mixture looks pale and fluffy. Note: This incorporates air for a lighter cookie.
  2. Add the egg and vanilla extract. Beat the mixture until it is fully emulsified and smooth.
  3. Lower the mixer speed. Gradually add the almond flour, baking soda, and salt. Mix only until no streaks of flour remain. Note: Over mixing can make the dough too oily.
  4. Fold in the sugar free chocolate chips. Use a spatula to gently incorporate them so you don't deflate the air you just whipped in.
  5. Scoop the dough. Place rounded tablespoons of dough onto your parchment lined sheet, leaving about 2 inches of space between them.
  6. Chill the tray. Place the entire tray in the fridge for 30 minutes. Note: This solidifies the butter and prevents excessive spreading.
  7. Preheat your oven to 350°F (175°C).
  8. Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly underdone.
  9. Let them cool. Leave the cookies on the pan for 5-10 minutes to set before moving them to a wire rack.