About the Recipe
Ingredients
1/2 cup Unsalted butter (softened)
1/3 cup Besti Monk Fruit Allulose Blend
1 large Egg (at room temperature)
1/2 tbsp Vanilla extract
2 3/4 cups Wholesome Yum Blanched Almond Flour
1/2 tsp Sea salt
1/2 tsp Xanthan gum
1/2 cup Sugar-free dark chocolate chips
Preparation
Preheat the oven to 350 degrees F (177 degrees F). Line a baking sheet with parchment paper.
In a large bowl, use a hand mixer or stand mixer to beat together the butter, Besti, and Besti Brown, until fluffy.
Beat in the egg and vanilla extract.
Beat in the almond flour, 1/2 cup at a time. Beat in the salt.
Sprinkle (don’t dump) xanthan gum over the cookie dough, then beat.
Fold in the chocolate chips.
Use a medium cookie scoop (this is a good size) to scoop rounded portions of the dough, pack tightly, then release onto the prepared baking sheet. Use your palm to flatten each cookie to about 1/3 inch thick.
Bake for 10 to 14 minutes, until the edges are golden. (Time will vary depending on your oven and the exact thickness of your cookies.) Allow to cool completely on the pan before handling.
Serving size: 1 cookie (~2 1/4 inch diameter)