Ingredients:

  • 1.5 cups (168g) super fine almond flour
  • 0.25 cup (25g) unsweetened Dutch-process cocoa powder
  • 0.5 cup (96g) granulated erythritol monk fruit sweetener blend
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 6 tbsp (85g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp heavy whipping cream
  • 0.33 cup (60g) sugar-free dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the almond flour, cocoa powder, granulated sweetener, baking soda, and sea salt until no lumps remain.
  3. Add the melted butter, room temperature egg, vanilla extract, and heavy whipping cream to the dry ingredients. Mix with an electric hand mixer or spatula until a thick dough forms.
  4. Gently fold in the sugar-free dark chocolate chips using a spatula.
  5. Using a 1.5 tbsp cookie scoop, portion the dough into 12 balls. Place on the prepared baking sheet and press down slightly to flatten into a cookie shape.
  6. Bake for 10–12 minutes until the edges are set. The centers will remain soft but will firm up during cooling.
  7. Allow the cookies to cool completely on the baking sheet for at least 15 minutes before moving them to ensure a chewy texture.