Ingredients
Scale
- ½ cup unsalted butter, softened to room temperature
- ½ cup powdered monk fruit sweetener
- 2 cups almond flour
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ¾ cup Lily's sugar free chocolate chips
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- In a large bowl, beat the softened butter with the powdered monk fruit sweetener until well combined.
- Add the almond flour, kosher salt, and vanilla extract, mixing until blended.
- Gently fold in the sugar-free chocolate chips.
- Using a 2 tablespoon cookie scoop, drop the dough onto the prepared baking sheet. Slightly flatten the tops of the cookies with your palm to about 1/4-inch thick.
- Bake for 11-13 minutes, or until the edges are lightly browned. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
Ensure the butter is softened to room temperature for easy mixing.
Store cookies in an airtight container to maintain freshness.
For a twist, try adding nuts or different sugar-free chocolate varieties.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.