Description
Delicious sugar-free chocolate chip cookies made with almond flour and sweetened with erythritol or monk fruit.
Ingredients
Scale
- 2 cups almond flour
- 1/3 cup granulated erythritol or monk fruit sweetener
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, sweetener, coconut flour, baking powder, and salt.
- In a separate large bowl, beat softened butter until creamy. Add egg and vanilla extract, mixing until combined.
- Gradually add dry ingredients to wet ingredients, stirring until a dough forms.
- Fold in sugar-free chocolate chips until evenly distributed.
- Scoop dough using a cookie scoop or tablespoon and roll into balls. Place on prepared baking sheet, spacing about 2 inches apart.
- Gently press down each ball to flatten slightly.
- Bake for 10–12 minutes, until edges are golden. Cookies will be soft; do not overbake.
- Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 1mg