Equipment
- 1/2 cup
- 1/4 cup
- 1 tsp
- 1/2 tsp
- 1/4 tsp
Ingredients
- 1/2 cup Salted Butter (3.5 oz) or Vegan Butter
- 3/4 cup Monk Fruit or Erythritol (4.5 oz) see notes
- 1 tsp vanilla extract
- 1 egg Large or Flax Vegan Egg (see notes)
- 1 1/2 cup almond flour
- 1/2 tsp Baking soda aluminum free see notes
- 1/2 tsp Xantham Gum optional see notes
- 1/4 tsp salt
- 3/4 cup dairy free chocolate chips (9 oz) see notes
Instructions
- Preheat oven to 350º C (180ºF).
- Meanwhile, in a small pot heat the butter on stove heat at medium until melted – do not let burn or let bubble. Set aside
- Place the butter and monk fruit or erythritol in a mixing bowl and beat until combined.
- Then add in the vanilla and egg, and beat on low for another 15 seconds exactly
- Then add in the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
- Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands
- Divide and shape the dough into 12 balls (or use a small ice cream scoop) and place on parchment paper on a baking tray. Bake for 10 minutes
- Allow to cool before serving. Keeps in an airtight container for up to 7 days.
Notes
Notes on alternatives:
- Egg substitute: = 1 EGG:
- Flax egg: 1 Tbsp flaxseed meal ((ground raw flaxseed))
- 2 1/2 Tbsp water
- Small bowl mix all together and let sit for 5min to thicken
- DF Vegan Butter you can find in most grocery stores: Miyoko’s or Soy free Earth Balance:
- Erythritol you can find at some grocery, health food stores: there are several brands like Now, or Wholesome.
- Baking Powder aluminum free you can find in most grocery or health food stores even Walmart:
- Sugar Free Chocolate Chips can be found in most grocery or healthy food stores: brand names like Enjoy Life, or Krisda.
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