Ingredients

The following ingredients have 4 Servings
  • ¾ cup sweetener ((Use discount code STAYSNATCHED to save 15%))
  • ½ cup butter (1 stick) (room temperature, or microwave for 20 seconds to soften)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar-free Chocolate Chips

Instruction

  • Preheat oven to 350 degrees.
  • Line a cookie sheet or sheet pan with a silicone baking mat.
  • Add the sweetener and butter to a mixing bowl and mix with a hand mixer.
  • Next add in the egg and vanilla extract. Mix with the mixer.
  • Add the almond flour, baking soda, and salt to a separate bowl. Mix with a spoon.
  • Add the dry ingredients to the wet. Mix well with the mixer. 
  • Fold in the Lily's Chocolate Chips. Stir with a large spoon.
  • Use an ice cream scoop to scoop 10-12 cookies onto the sheet pan or cookie sheet. I made 11 medium-large cookies. You can fix the cookies up using a silicone spoon to make them more circular like.
  • Bake for 12-15 minutes until the cookies begin to brown. Mine were done around 15 minutes. You don't want them to turn fully brown, because that will impact whether they are soft and chewy! 
  • Remove the cookie sheet from the oven. Allow the cookies to cool for 10 minutes. (See recipe notes below for tips on how to keep the cookies from crumbling.) Transfer the cookies to a wire rack. Be careful. Handle the cookies delicately. I left mine on the wire rack for another 10 minutes.
  • Enjoy!