Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until evenly combined and no lumps remain.
- In a separate bowl, whisk the melted coconut oil or butter, sweetener, egg, and vanilla until smooth and slightly thickened.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until a thick, cohesive dough forms.
- Fold in the sugar-free chocolate chips or chopped chocolate until evenly distributed.
- Scoop tablespoon-sized portions of dough, roll into balls, and place on the prepared baking sheet about 2 inches apart.
- Gently flatten each dough ball with your fingers or the back of a spoon to about 1/2 inch thick.
- Bake for 9 to 11 minutes, until the edges are set and the centers look slightly soft but not wet.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For chewier cookies, use butter; for a subtle coconut note and dairy-free option, use coconut oil.
- Do not overbake; the cookies firm up significantly as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For stronger chocolate flavor, use Dutch-process cocoa powder if available.
- Do not overbake; the cookies firm up significantly as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- For stronger chocolate flavor, use Dutch-process cocoa powder if available.