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Chocolate Chunk Cookies

Small group or large gathering of low-carb, sugar-free cookie monsters will love these tried and true favorites. Substitute the almond flour for sunflower seed flour and you'll have nut-free goodness.
Prep Time15 mins
Active Time12 mins
Cool Time20 mins
Total Time47 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: Keto
Yield: 20 cookies
Calories: 141kcal
Author: Nora P

Equipment

  • Mixing Bowls
  • Measuring Spoons
  • Measuring Cups
  • Cookie Sheet

Materials

  • 2 Cups Blanched Almond Flour
  • 1 Cage Free Organic Eggs (or 1 Tablespoon Flaxseed + 3 Tablespoons Water) room temperature
  • 2 Teaspoons Gluten-free Baking Powder
  • ¾ Stick Organic Butter room temperature, softened
  • 1 Teaspoon sea salt
  • 1 /2 Cup Chocolate Chips
  • 1 Cup Lakanto Monkfruit with Erythritol Sweetener Powdered
  • 1 Teaspoon Organic Vanilla Extract
  • 1 Teaspoon Molasses

Instructions

  • Pre-heat oven to 350 degrees.
  • Cream together butter, sugar and molasses.
  • Add in eggs, mixed.
  • Mix in dry ingredients. Add extra almond flour, if dough is not thick enough.
  • Fold in chocolate chunks/chips and chill; drop by rounded tablespoons on parchment-paper lined cookie sheet.
  • Bake for 10-12 minutes, or until golden brown.
  • Cool for 10 minutes, and enjoy!