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)
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!)
Preheat oven to 350ºF with the oven rack in the middle. Line a cookie sheet with parchment paper.
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!
If you don’t need these to be keto, you can substitute coconut sugar in the same ratio!