👩🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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2
In a large bowl, using an electric mixer, cream together the softened butter and erythritol/monk fruit blend until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
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3
Beat in the egg and vanilla extract until well combined. The mixture may look slightly curdled, which is normal.
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4
In a separate medium bowl, whisk together the almond flour, coconut flour, baking soda, xanthan gum (if using), 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. Fold in the sugar-free chocolate chips with a spatula.
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6
Using a 1.5-2 tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
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7
Bake for 10-14 minutes, or until the edges are lightly golden brown and the centers are just set. They will firm up as they cool.
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8
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
💡 Notes
For a chewier cookie, consider adding 1/4 tsp of xanthan gum. If your dough is too sticky, chill it for 10-15 minutes before scooping. Store in an airtight container at room temperature for up to a week, or freeze baked cookies for up to 3 months. To make vegan, use plant-based butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins).
🥗 Nutrition (per serving)
Calories
150 kcal
Protein
4g
Total Fat
13g
Saturated Fat
6g
Carbs
8g
Fiber
3g
Sugar
1g
Sodium
80mg
Cholesterol
30mg
