* 3/4 cup Softened butter or coconut oil

* 2/3 cup Swerve Brown sugar

* 2 Eggs

* 2 tsp Vanilla Extract

* 3 cups almond flour

* 1/2 tsp Baking soda

*1/2 tsp Baking powder

* 1/2 tsp salt

* 1/2 9 oz Bag Sugar free Chocolate Chips


* Pre-heat oven to 360F

* Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined

* add 2 eggs and vanilla and mix until combined

* combine almond flour, baking soda, baking powder and salt in a medium bowl

* add dry ingredients to wet ingredients and mix until combined

* Fold in Lily’s Chocolate Chips

* Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly.

* Bake for 10-12 minutes

* Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container.

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