Almond Flour Chocolate Chip Cookies
Soft, chewy chocolate chip cookies made with almond flour and sweetened with erythritol for a genuinely satisfying low-carb treat that bakes up golden in under 15 minutes.
Ingredients
- 2 cups blanched almond flour (not almond meal)
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 6 tbsp unsalted butter, melted, cooled
- 2/3 cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 2/3 cup sugar-free dark chocolate chips (such as Lily's)
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
-
2
In a large bowl, whisk together 2 cups blanched almond flour (not almond meal), 1/2 tsp baking soda, and 1/2 tsp fine sea salt.
-
3
In a separate bowl, stir together 6 tbsp melted, cooled unsalted butter, 2/3 cup granulated erythritol or monk fruit sweetener, 1 large egg, and 1 1/2 tsp pure vanilla extract until smooth.
-
4
Pour the wet ingredients into the dry ingredients and stir until a uniform dough forms. Fold in 2/3 cup sugar-free dark chocolate chips (such as Lily's).
-
5
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with your palm, as they won't spread much on their own.
-
6
Bake for 11 to 13 minutes, until the edges are set and just turning golden. The centers will look slightly underdone — they firm up as they cool.
-
7
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They are fragile when hot.