📝 About This Recipe
Experience the ultimate guilt-free indulgence with these chewy, buttery cookies that defy all expectations of low-carb baking. Crafted with finely ground almond flour and sugar-free dark chocolate, these treats offer a sophisticated nutty profile and a perfect 'snap' at the edges. Whether you are following a strict ketogenic lifestyle or simply looking for a wholesome alternative to traditional sweets, these cookies deliver a nostalgic, home-baked flavor without the sugar crash.
🥗 Ingredients
Dry Ingredients
- 2 1/2 cups Almond Flour (super-fine and blanched for the best texture)
- 1/2 cup Erythritol/Monk Fruit Blend (granular sweetener)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Sea Salt (fine grain)
- 1/4 teaspoon Xanthan Gum (optional, helps with chewiness and structure)
Wet Ingredients
- 1/2 cup Unsalted Butter (softened to room temperature)
- 1 large Egg (at room temperature)
- 1 teaspoon Vanilla Extract (pure, high-quality)
- 1/4 teaspoon Blackstrap Molasses (optional; adds brown sugar flavor with negligible carbs)
Inclusions & Toppings
- 1/2 cup Sugar-Free Dark Chocolate Chips (stevia-sweetened)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
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2
In a medium mixing bowl, whisk together the blanched almond flour, sweetener, baking soda, sea salt, and xanthan gum until no lumps remain.
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3
In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter until it is smooth and pale.
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4
Add the egg, vanilla extract, and the optional drop of molasses to the butter. Beat on medium speed until fully incorporated and fluffy.
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5
Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until a thick, cohesive dough forms.
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6
Gently fold in the sugar-free chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the dough.
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7
Using a small cookie scoop or a tablespoon, portion out the dough into 1-inch balls (about 1.5 tablespoons each).
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8
Place the balls on the prepared baking sheets, spaced about 2 inches apart. Almond flour cookies do not spread as much as wheat cookies, so press them down slightly with your palm to the desired thickness.
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9
Bake for 10-12 minutes, or until the edges are just beginning to turn a light golden brown. The centers will still look soft; do not overbake.
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10
Remove from the oven and immediately sprinkle a tiny pinch of flaky sea salt over each warm cookie.
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11
Allow the cookies to cool on the baking sheet for at least 15 minutes. This is crucial as almond flour treats are fragile when hot and need time to set.
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12
Transfer to a wire rack to cool completely before serving for the best texture.
💡 Chef's Tips
Always use blanched 'super-fine' almond flour rather than almond meal to avoid a gritty texture. Ensure your butter and egg are at room temperature to prevent the batter from breaking or curdling. If the dough feels too soft, chill it in the refrigerator for 30 minutes before scooping to prevent excess spreading. Store these in an airtight container in the fridge for a firmer bite, or at room temperature for a softer cookie. Avoid over-mixing once you add the dry ingredients to keep the texture light and tender.
🍽️ Serving Suggestions
Serve warm with a tall glass of unsweetened almond or macadamia nut milk. Crumble over keto-friendly vanilla bean ice cream for a decadent sundae. Pair with a hot cup of black coffee or an espresso to balance the sweetness. Sandwich two cookies together with a layer of sugar-free peanut butter in the middle. Enjoy as a post-workout treat for a satisfying dose of healthy fats.