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Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and erythritol blend sweetener until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined and smooth.

In a separate medium bowl, whisk together the blanched almond flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. If using, gently fold in the sugar-free chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You should get about 12-14 cookies.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Cookies will be soft when warm but will firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter and erythritol blend sweetener until light and fluffy, about 2-3 minutes.

Beat in the large egg and vanilla extract until well combined and smooth.

In a separate medium bowl, whisk together the blanched almond flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. If using, gently fold in the sugar-free chocolate chips.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. You should get about 12-14 cookies.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Cookies will be soft when warm but will firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
