Description
Experience a sophisticated low-carb treat that combines nineteenth-century baking techniques with modern nutritional science. These almond flour-based cookies offer a tender, buttery crumb and rich chocolate flavor without the traditional sugar spike.
Ingredients
- 200g super-fine blanched almond flour
- 1/2 cup Swerve Brown sweetener
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/3 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 325°F (163°C) and line a heavy-gauge baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together the almond flour, Swerve Brown, baking soda, and salt, ensuring all clumps are fully broken up.
- Add the large egg, melted butter, and vanilla extract, stirring with a firm spatula until a cohesive dough forms.
- Fold in half of the sugar-free chocolate chips and the walnuts, then roll the dough into 1.5-inch spheres.
- Place the spheres on the baking sheet and press down to 0.75-inch thickness, topping with the remaining chocolate chips.
- Bake for 15 to 18 minutes until the edges are pale golden, then allow to cool completely on the pan to set before handling.
Notes
To achieve the best texture, ensure your almond flour is labeled as super-fine rather than almond meal. If the dough feels too soft to roll into spheres, chilling it for ten minutes can help the almond flour hydrate and make the dough easier to handle for uniform results.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American