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 to the mixture and combine well.
- Gently fold in the sugar-free chocolate chips.
- Using a 2 tablespoon cookie scoop, place the dough on the prepared baking sheet. Flatten the tops of the cookies slightly to about ¼-inch thickness.
- Bake the cookies for 11-13 minutes or until they are lightly browned at the edges. Remove from the oven and let cool on the baking sheet for several minutes before transferring them to a cooling rack.
Notes
Ensure that the butter is at room temperature for easier mixing.
Store cookies in an airtight container to maintain freshness.
These cookies are best enjoyed on the same day, but can be stored for a few days.
Nutrition
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 1g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.