Total time: 20 minutes
1 1/2 cups almond flour
1 1/2 tsp baking powder
1/3 cup coconut oil (melted)
1/3 cup monk fruit sweetener
1 tsp vanilla extract
2 tbsp unsweetened almond milk
1/3 cup dark chocolate chips (sugar-free)
Preheat oven to 350oF (177oC) and line a baking sheet with parchment paper.
In a small mixing bowl, beat the egg.
Combine the almond flour and baking powder together in a medium size mixing bowl. Mix well.
Then add the egg and remaining ingredients to the medium size bowl, mix again.
Plop the dough onto the baking sheet using a heaping tablespoon. Use the palm of your hand to gently form and flatten the cookies.
Place in the oven and bake for about 15 minutes for soft cookies, or 15 to 20 minutes for crunchy cookies.
Remove from oven and let cool. Enjoy!
Store leftovers at room temperature for 2 to 3 days, or freeze in an airtight container for up to three months.
Camino or Crave Stevia are my favourite brands for chocolate chips
If you don't have chocolate chips, use chopped 100% dark chocolate or cacao nibs instead.
A 12-serving recipe yields 12 small cookies, 9 medium cookies or 6 large cookies.
Did you make this recipe?
I would love to see how it turned out!
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