- 1 cup almond flour
- 1/4 cup unsweetened cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup monk fruit
- 1/4 cup unsweetened almond milk (or store bought)
- 1 egg
- 2 tablespoon coconut oil, melted and cooled to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup keto friendly chocolate chips (I love Lily’s brand!)
- flaky sea salt
- Preheat oven to 350ºF with the oven rack in the middle. Line a cookie sheet with parchment paper.
- In a medium size mixing bowl, sift together the almond flour, cacao powder, baking powder and salt.
- In a small size mixing bowl, whisk together the monk fruit, almond milk, egg, coconut oil and vanilla.
- Pour the wet ingredients into the dry ingredients and stir to combine. Add in 1/3 cup chocolate chips to the cookie dough and stir to combine. Chill the cookie dough in the fridge for 30 minutes.
- Use a medium size cookie scoop (or measure out 1.5 tablespoons of cookie dough) to place 12 cookies on the cookie sheet. Top the cookies with the remaining chocolate chips (3 chocolate chips per cookie), and sprinkle the tops with a pinch of flaky sea salt.
- Bake for 12 minutes, or until the center of the cookies are puffed and the edges are set. Allow to cool for 20 minutes on the cookie sheet. Enjoy!
- Will keep uncovered on the counter for at least 1-2 days, in an airtight container on the counter or in the pantry for at least a week, in an airtight container refrigerated for at least 2 weeks, or frozen for at least 6 months.
- As always, lots of tips, FAQs and substitution info in the Recipe Notes below!
Sweetener: My favorite keto friendly sweetener is monk fruit. You could also use stevia, but I personally don’t like the taste of stevia. If using stevia, you may only need 1/2 cup since it’s much sweeter. Taste the batter and adjust to your taste. If you don’t need it to be keto you can use any sweetener! Coconut sugar, maple sugar, maple syrup, honey, date paste, or even regular sugar. Same quantity for all sweetener substitutions.
Nut Free: If you need this to be nut free, you should be able to use tiger nut flour. I’ve never used it, but heard it’s a great substitute. Same quantity.
Almond Milk Substitution: In place of almond milk you can use canned coconut milk, any other dairy free milk (hemp milk, cashew milk, etc) or if you’re ok with dairy you can use heavy cream or whole milk. Same quantity.
Coconut Oil Substitution: You can use ghee in place of coconut oil, or if you’re ok with dairy grass fed butter. Same quantities.
Nuts Instead of Chocolate Chips: Instead of chocolate chips, you could substitute chopped nuts such as pecans, walnuts of almonds.
Chocolate Chip Substitutions: The chocolate chips are optional! You can leave them out if you don’t have them. Or, you can chop up your favorite keto friendly chocolate bar. If you don’t need this to be keto, any chocolate chips or chocolate bar would work.
Egg Free: To make this egg free, a reader successfully substituted a chia egg. For one egg use 1 tbs of chia seeds (grind them in coffee grinder to make a powder) + 3 tbs of water. Mix it, wait 5 min and then use as an egg.
Cacao Powder: You can also use unsweetened cocoa powder in place of cacao powder. I prefer the deeper flavor of cacao powder, plus it has more antioxidants! Give it a try if you’ve never baked with it before.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.
- Prep Time: 10 minutes
- Cook Time: 12 minutes