1/2cupSwerve brown sugar sweeteneror sweetener of your choice
1teaspoonpure vanilla extractI used 1/2 teaspoon vanilla and 1/2 teaspoon peppermint
3/4cupblanched almond flour
1/2cupsugar-free chocolate chipsI used Lily's stevia sweetened chips
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.
Beat the butter, sweetener and egg together in a mixing bowl until combined.
Add the extract(s) almond flour, baking powder, cacao and salt and mix just until combined.
Stir in the chocolate chips.
Use a 1-Tablespoon sized cookie scoop to portion the cookie dough and drop the rounded balls onto the prepared baking sheet.
I flattened out the balls of dough in this batch, but you can also leave them rounded since these cookies will not spread when they bake.
Bake for 8 minutes, the centers will seem very soft and doughy. Remove from oven and allow to cool on the baking sheet for 5 to 10 minutes.
Move cookies to a wire cooling rack to cool completely.
Cooking times will vary by oven so keep an eye on them.
Because the cookies are so soft when they come out of the oven, they will break apart if you try to move them too soon. I let mine rest for 10 minutes, until the next batch came out of the oven and they were perfect.
For larger cookies, use a 2-Tablespoon sized cookie scoop and bake for 10 minutes.
I used Lily’s dark chocolate chips, but you can also use Lily’s semi-sweet for a sweeter cookie if you prefer.
With the holidays coming up I chose to use a combination of vanilla and peppermint extracts for my cookies.
For mocha flavored cookies, add 1 teaspoon of espresso powder.