2/3cupsugar-free chocolate chipsI use Lily’s brand
Instructions
Preheat oven to 350 degrees. Warm butter on the stove (don’t microwave it) so that it’s soft. Then using a large mixing bowl, cream sugar substitute into it. Add egg and vanilla.
Add almond flour gradually. It may seem a little soft and sticky but that’s fine.
Fold in chocolate chips and carefully scoop spoonfuls onto a Teflon cookie sheet (you can also use parchment paper on a regular one). Flatten the balls at bit with your fingers. These cookies won’t flatten much on their own.
Bake until golden, about 10-12 minutes. Cool on a rack. Some folks use a bit of xanthan gum for texture. I don’t care much about texture, just taste!