Ingredients:

  • 0.5 cup (60g) coconut flour, sifted
  • 0.33 cup (65g) granulated erythritol or monk fruit sweetener
  • 0.25 cup (56g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
  • 0.5 tsp baking powder
  • 0.33 cup (60g) sugar-free chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the eggs, melted butter, and vanilla extract until the mixture is well-combined and slightly frothy.
  3. Add the sifted coconut flour, erythritol, baking powder, and sea salt. Mix with a spatula until a thick dough forms, then let it sit for 2 minutes to allow the flour to absorb the moisture.
  4. Gently fold the sugar-free chocolate chips into the cookie dough.
  5. Scoop 1-tablespoon portions of dough onto the prepared baking sheet. Press each ball down gently with your palm to flatten, as these cookies do not spread much during baking.
  6. Bake for 10–12 minutes, or until the edges are a light golden brown and the centers are set but still soft.
  7. Remove from the oven and allow the cookies to cool completely on the baking sheet for at least 10 minutes to firm up before handling.