Sugar-Free Chocolate Chip Cookies

Ingredients

1 ¾ cups almond flour (or whole-wheat flour if not gluten-free)

½ tsp baking soda

¼ tsp salt

⅓ cup unsalted butter, softened (or coconut oil for dairy-free)

⅓ cup sugar substitute (like erythritol, monk-fruit blend, or allulose)

1 large egg

1 tsp vanilla extract

½ cup sugar-free chocolate chips (e.g., Lily’s, ChocZero, or any stevia-sweetened chips)

Instructions

Preheat oven:

Heat to 350°F (175°C) and line a baking tray with parchment paper.

Mix dry ingredients:

In a bowl, whisk together almond flour, baking soda, and salt.

Cream butter & sweetener:

In another bowl, beat butter (or coconut oil) with the sugar substitute until light and fluffy.

Add the egg and vanilla; beat until combined.

Combine:

Add dry ingredients to wet mixture; stir until dough forms.

Fold in chocolate chips.

Shape cookies:

Scoop tablespoon-sized portions of dough onto the tray, spacing about 2 inches apart.

Flatten slightly with your fingers or the back of a spoon.

Bake:

Bake 10–12 minutes, until edges are golden.

(They’ll still be soft in the center — they firm up as they cool.)

Cool & enjoy:

Let them rest on the tray 5 minutes, then transfer to a rack to cool completely.

🍯 Optional variations

Add 1 tbsp peanut butter for a nutty flavor.

Sprinkle a pinch of sea salt on top right after baking for a bakery-style finish.

For extra chewiness, chill the dough for 30 minutes before baking.

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