👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
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2
In a large bowl, using an electric mixer, cream together the softened butter and granulated sweetener until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
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3
Beat in the egg until well combined, then stir in the vanilla extract.
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4
In a separate medium bowl, whisk together the almond flour, coconut flour, xanthan gum, baking soda, baking powder, and salt.
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5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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6
Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
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7
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten the tops slightly if desired.
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8
Bake for 10-14 minutes, or until the edges are golden brown and the centers appear just set. The cookies will firm up as they cool.
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9
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy!
💡 Notes
For best results, ensure your butter and egg are at room temperature. If your dough feels too soft, chill it for 15-20 minutes before baking. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
🥗 Nutrition (per serving)
Calories
140 kcal
Protein
4g
Total Fat
12g
Saturated Fat
6g
Carbs
6g
Fiber
2g
Sugar
1g
Sodium
100mg
Cholesterol
25mg
