Ingredients

The following ingredients have 3 Servings
  • Olive oil or coconut oil spray
  • 1/2 cup coconut oil, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 1 1/2 cups almond flour
  • 1/4 cup baking stevia
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup sugar-free chocolate chips, divided (use dairy free if preferred)

Instruction

  • Preheat then oven to 375 degrees F. Coat a large baking sheet with spray or line with parchment paper. Place the coconut oil, eggs, vanilla extract, and almond extract (if using) in a large mixing bowl, and beat with an electric mixer (or stir by hand) until smooth and creamy, 30 seconds to 1 minute.
  • In a medium bowl, whisk together the almond flour, stevia, baking soda, cinnamon, and salt. Beat the almond flour mixture into the wet ingredients until the dough comes together. Stir in a little over half of the chocolate chips, saving 1-2 tablespoons for adding to the top of the cookie.
  • Drop the cookie dough onto then prepared baking sheet by teaspoonfuls. Gently flatten cookies by pressing with a fork or spatula, if needed. My coconut oil was melted, so my cookies did not need to be pressed down. Press a few chocolate chips onto the top of each cookie. Bake 10-12 minutes, until lightly browned. Remove the cookies from then baking sheet and place on a wire rack to cool completely, then serve. Store in an airtight container on the countertop for up to 4 days.