Ingredients:

  • 1/2 cup coconut flour (56g)
  • 1/2 cup grass-fed butter, softened (113g)
  • 1/2 cup granulated erythritol or monk fruit sweetener (96g)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup sugar-free chocolate chips (60g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, beat the softened butter and keto sweetener together until light and fluffy, approximately 2 minutes.
  3. Incorporate the eggs one at a time, then add the vanilla extract, mixing until the batter is smooth.
  4. Sift in the coconut flour, baking powder, and sea salt. Mix with a spatula until a thick dough forms, then let it sit for 3-5 minutes to allow the flour to fully hydrate.
  5. Gently fold in the sugar-free chocolate chips until evenly distributed.
  6. Scoop 1-tablespoon mounds of dough onto the prepared baking sheet. Gently press them down with your palm or a fork to your desired cookie shape, as they do not spread significantly during baking.
  7. Bake for 10–13 minutes, or until the edges are lightly golden brown.
  8. Remove from the oven and allow the cookies to cool on the baking sheet for at least 10 minutes to firm up before handling.