Ingredients
- 1/2 cup unsalted butter, softened (or coconut oil for dairy-free)
- 1/4 cup Besti Monk Fruit Allulose Blend
- 1 large egg, at room temperature
- 1/4 cup maple syrup (sugar-free preferred)
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
- 3/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup sugar-free chocolate chips, plus more for topping if desired
Instructions
- In a large bowl, beat the butter and monk fruit sweetener with a hand mixer or stand mixer until fluffy and light in color.
- Add the egg, maple syrup, and vanilla extract; beat until combined.
- Gradually beat in the almond flour, 1/2 cup at a time, then add the tapioca flour. Mix in baking soda and salt.
- Fold in chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight until firm and cold.
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Use a medium cookie scoop to portion the dough onto the prepared baking sheet. Flatten each cookie to about 1/4 inch thickness and optionally dot tops with extra chocolate chips.
- Bake for 10-12 minutes until tops are golden. Remove from oven and transfer to a cooling rack. Let cool at least 15 minutes before serving.
Notes
- Refrigerating the dough helps the cookies hold their shape and enhances texture.
- Adjust baking time slightly depending on cookie thickness for desired chewiness or crispiness.
- For a dairy-free version, substitute butter with coconut oil.
- Leftovers can be stored in an airtight container at room temperature for 3-4 days or frozen for longer storage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 1g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
