Ingredients:

  • 2 cups (192g) superfine almond flour
  • 1/2 cup (96g) golden monk fruit sweetener (granulated)
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) fine sea salt
  • 3 tbsp (42g) unsalted butter, softened
  • 1 large egg
  • 1 tsp (5ml) pure vanilla extract
  • 3/4 cup (125g) sugar free chocolate chips
  • 1/4 tsp (1g) flaky sea salt

Instructions:

  1. Beat the softened butter and monk fruit sweetener on medium-high speed for 2–3 minutes until the mixture is pale and fluffy.
  2. Whisk in the egg and vanilla extract until fully emulsified.
  3. Gradually fold in the almond flour, baking soda, and salt. Mix until a stiff, cohesive dough forms with no dry streaks.
  4. Gently fold in the sugar-free chocolate chips using a spatula until they are evenly distributed.
  5. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  6. Bake at 350°F (175°C) for 10–12 minutes until edges are golden-brown but centers remain slightly underbaked.
  7. Remove from the oven and sprinkle with flaky sea salt immediately while the chocolate is still molten.
  8. Let the cookies cool on the pan for 10 minutes to set before removing.