Chocolate Chip Cookies


  • 170 g Almond Meal (6 oz – 1 1/2 cups)
  • 100 g Salted Butter (3.5 oz – 1/2 cup)
  • 130 g Erythritol (SoNourished) (4.5 oz – 3/4 cup)
  • 1 tsp Vanilla Extract
  • 1 large Egg (50g / 1.7 oz)
  • 1/2 tsp baking powder
  • 1/4 tsp Salt
  • 1/2 tsp xanthan gum (optional)
  • 90 g Sugar Free Chocolate Chips (3oz – 3/4 cup)


  1. Preheat your oven to 180C (355 F). Microwave the butter for 30 seconds to melt, but it shouldn’t be hot.
  2. Place the butter into a mixing bowl and beat with the erythritol. Add the vanilla and egg, mix on low for another 15 seconds exactly.
  3. Add the almond flour, xanthan gum, baking powder and salt. Mix until well combined.
  4. Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
  5. Roll the dough (or use a small ice cream scoop) to Make 12 balls and place on a baking tray. Bake for 10 mins.
  6. Let them cool, and serve. Keep in an airtight container for up to 7 days.
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