Ingredients
½ Cup Butter, room temp (Kerry gold)
¼ Cup sugar substitute (I use Just Like Sugar, or Stevia in the Raw, or erythritol)
¼ Cup coconut sugar or brown Just Like Sugar
1 1/2 TB Vanilla alcohol –free
½ TB Lakanto or Choc Zero monk fruit maple syrup
2 eggs
2 ½ Cups Almond Flour, super fine, blanched
1 Cup Gluten-free chocolate chips or Enjoy Life brand (if ok with erythritol, use King Arthur’s brand or Lily’s and it cuts out any sugar)
½ tsp baking soda
¼ tsp salt
¼ tsp salt
Directions
In Med bowl, mix all wet ingredients and beat until creamy.
In larger bowl, mix all dry ingredients. Add wet to dry and mix well, into a dough.
Make into balls (you choose the size!). Press slightly with palm, as these do not spread as they bake. But don’t make too thin, as they have a GREAT consistency when about ½ inch thick. Bake at 350 for about 13-15 min, and get slightly brown on top. Do not over bake. If necessary, take one out early and cool to check consistency. You can always put the cookies back in for a minute to firm them up. Ovens cook differently, so I go for a shorter time and test, and pop back in the oven if I need to! Enjoy!
