INGREDIENTS

  • 3/4 cup Softened butter or coconut oil
  • 2/3 cup Granular Sweetener
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 3 cups almond flour
  • 1/2 tsp Baking soda
  • 1/2 tsp salt
  • 1/2 9 Ounce Bag Sugar free Chocolate Chips

EQUIPMENT

  • Cookie Scoop

INSTRUCTIONS

  • Pre-heat oven to 350F
  • Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined
  • add 2 eggs and vanilla and mix until combined
  • combine almond flour, baking soda, and salt in a medium bowl
  • add dry ingredients to wet ingredients and mix until combined
  • Fold in Lily’s Chocolate Chips
  • Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are).  Flatten them out by pressing down on the top slightly.
  • Bake for 10-12 minutes
  • Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container. See notes for freezing instructions.

Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Servings: 21 Calories: 179kcal

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