Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol or other sugar-free sweetener
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup sugar-free chocolate chips (optional)
Instructions
- Step 1: In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, and salt.
- Step 2: Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Stir until well combined and a smooth dough forms.
- Step 3: If using, fold in the sugar-free chocolate chips.
- Step 4: Drop by rounded tablespoons onto a parchment-lined baking sheet.
- Step 5: Refrigerate for at least 30 minutes, or until firm. Store in the refrigerator for best results.
Notes
- Store these cookies in an airtight container in the fridge for up to a week to maintain their firm texture.
- While not necessary, a few seconds in the microwave can make these cookies extra gooey if you prefer a softer texture.
- Serve these cookies chilled with a dollop of sugar-free whipped cream and a sprinkle of cocoa powder for an elegant dessert.
- Chef's tip: for a richer flavor, toast the almond flour lightly in a dry pan before mixing it with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American