Ingredients

The following ingredients have 4 Servings
  • ½ cup Granulated Sugar
  • ¼ cup Light Brown Sugar
  • 4 tbsp melted Unsalted Butter
  • 1 tbsp Vanilla Extract
  • ¼ tsp Kosher Salt
  • 1 ¾ cup Blanched Almond Flour ((I used commercial flour))
  • ⅓ cup Mini Chocolate Chops (recipe called for 3 oz and I eyeballed it)
  • 1 - 2 tbsp Milk (I used 3 - 4 tsp and 3 tsp is 1 tbsp)
  • 1 - 2 tbsp Tapioca Starch or Rice Flour (optional and I skipped it)

Instruction

  • Line a wide plate or a baking sheet with parchment or wax paper.  
  • In a large bowl, take granulated sugar, brown sugar, melted butter, vanilla extract, salt and mix to combine. I used a handheld mixer on speed 2.
  • Add almond flour and continue mixing to combine everything. The mixture will become crumbly.
  • Then add the mini chocolate chips and mix until evenly distributed.
  • Add milk, a teaspoon at a time, mixing after each addition. The dough will begin to come together.
  • For firmer dough, add tapioca starch or rice flour and continue mixing. This is optional and I skipped it.
  • Once the dough comes together, scoop out a small piece of dough and shape into a round ball. I used melon scooper and used 2-3 scoops per ball. This is approximately 1 - 1 ½ tbsps of dough.
  • Shape all the dough into small balls, place on already lined plate or baking sheet.
  • Refrigerate for 1 hour or freeze for 20 minutes until the dough firms.
  • Store in an airtight box in the refrigerator or in the freeze. Dough won’t freeze, hence no need to thaw when serving. Serve cold.