Almond Flour Chocolate Chip Cookies
These cookies are sweet, chewy, and perfectly crispy on the edges!
Ingredients
- 1/2 cup unsalted butter softened or coconut oil (dairy-free)
- 1/4 cup Besti Monk Fruit Allulose Blend
- 1 large egg room temperature
- 1/4 cup maple syrup sugar-free preferred
- 1 tsp vanilla extract
- 2 cups blanched almond flour
- 3/4 cup tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup sugar-free chocolate chips plus extra for topping
Instructions
- In a large bowl, beat the softened butter and Besti until fluffy and light.
- Add the egg, maple syrup, and vanilla, mixing well.
- Gradually incorporate the almond flour, then the tapioca flour, followed by baking soda and salt.
- Gently fold in the chocolate chips.
- Cover the dough and chill for at least 2 hours or overnight.
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Scoop rounded portions of dough onto the sheet, flattening them slightly.
- Bake for 10-12 minutes until golden.
- Transfer to a cooling rack and let cool for 15 minutes to firm up.
Notes
These cookies are perfect for a sweet treat without the guilt!
