When you’re watching carbs but still crave something sweet.
Yield: 2 dozen 2 inch cookies
Bake: 9-11 minutes
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cup almond flour
2/3 cup monkfruit baking sweetener
1/2 cup coconut oil, melted
1 tsp vanilla
1 cup sugar free chocolate chips
Preheat oven to 350F, line 2 baking sheets with parchment paper.
In a mixing bowl, combine baking powder, salt, almond flour and sweetener. Set aside.
I another mixing bowl stir together coconut oil egg, and vanilla. Add in dry ingredients and stir to combine. Add in chocolate chips.
Divide dough in half. Scoop out dough by tablespoon and roll into a ball, place on baking sheet. Repeat with rest of dough. Continue with other half and place on 2nd baking sheet-these cookies will not spread.
Bake for 9-11 minutes until lightly browned. Place on rack to cool.
In a mixing bowl, combine flour,baking soda, salt and cornstarch, stir. Set aside.
In large mixing bowl, stir together the melted butter and both sugars until well blended. Add egg, egg yolks and vanilla.
Slowly add the four mixture mixing after each addition. The dough will be thick. When blended well, add the chocolate chips.
Cover bowl and chill for 2 hours or overnight. (after chilling-you may also roll dough into balls and freeze, baking only the amount you want.)
When ready to bake, let dough sit on counter for about 10 minutes.
Preheat oven to 325 f degrees. Line baking sheets with parchment paper.
Roll about 1oz (I use a scale) dough into balls and place on baking sheet about 2 inches apart.
Bake for 10-12 minutes. Cookies will have an under cooked look. (they will finish baking on the hot baking sheet) Leave on baking sheet for about 5 minutes before transferring to a cooling rack. Baking times may vary depending on your oven, the baking sheets, and size or cookie you choose to bake.