Ingredients

  • 1 cup almond flour
  • ¼ cup unsalted butter, softened
  • ¼ cup granulated sugar-free sweetener (erythritol or monk fruit blend)
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • A pinch of salt
  • ⅓ cup sugar-free chocolate chips

Instructions

  1. Preheat the oven: Preheat to 350°F (175°C). Line a baking tray with parchment paper.
  2. Mix the wet ingredients: In a bowl, beat the softened butter and sugar-free sweetener until creamy. Add the egg and vanilla extract, then mix well.
  3. Add dry ingredients: Stir in the almond flour, baking powder, and salt until a soft dough forms.
  4. Add chocolate chips: Fold in the sugar-free chocolate chips evenly.
  5. Shape the cookies: Scoop tablespoon-sized portions onto the prepared tray and gently flatten each one.
  6. Bake: Bake for 10–12 minutes, or until the edges turn lightly golden.
  7. Cool and serve: Let the cookies cool on the tray for 10 minutes before transferring them to a plate. They will firm up as they cool.

Recipe Details

  • Prep Time: 5–8 minutes
  • Cook Time: 10–12 minutes
  • Total Time: 15–20 minutes
  • Servings: 10–12 cookies
  • Calories: Approximately 130–160 per cookie, depending on ingredients and size.

Helpful tip: Use chocolate chips labeled sugar-free and choose a sweetener that measures like sugar for the best results. These cookies are lower in carbohydrates than traditional cookies, but they are not necessarily suitable for every diabetic diet; portion size and individual carbohydrate needs still matter.