Ingredients:

  • 1.5 cups (168g) super-fine blanched almond flour
  • 1/3 cup (30g) unsweetened Dutch-processed cocoa powder
  • 0.5 cup (96g) granulated erythritol or monk fruit sweetener
  • 1 tsp baking powder
  • 0.25 tsp sea salt
  • 0.5 cup (113g) grass-fed butter, softened
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/3 cup (60g) sugar-free dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sweetener until light and fluffy, approximately 2 minutes. Mix in the egg and vanilla extract.
  3. Sift the almond flour, cocoa powder, baking powder, and salt into the wet mixture to prevent clumping.
  4. Use a silicone spatula to fold the dry ingredients into the wet mixture until a thick, dark dough forms. Fold in the sugar-free chocolate chips.
  5. Portion the dough into 12 even balls using a cookie scoop. Place on the baking sheet and press down slightly with your palm.
  6. Bake for 10–12 minutes until edges are set but the center remains slightly soft.
  7. Allow cookies to cool on the baking sheet for 10 minutes to set before transferring to a wire rack.