Description
Delicious gluten-free and sugar-free chocolate cookies with a crisp edge and chewy center.
Ingredients
Scale
- 1 cup almond flour (about 96 g)
- 1/3 cup unsweetened cocoa powder (about 33 g)
- 1/4 cup erythritol (or a stevia blend measured for 1:1 sweetness, about 48 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/4 cup coconut oil, melted (about 56.7 g)
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt until evenly combined.
- In a separate bowl, whisk the melted coconut oil, vanilla extract, and egg until smooth and well mixed.
- Add the dry ingredients to the wet ingredients gradually, stirring until just combined and a soft dough forms. Avoid overmixing to keep cookies tender. If the dough seems too loose, chill for 10 minutes.
- Scoop tablespoon-sized portions of dough onto the lined baking sheet, spacing cookies about 2 inches apart. Flatten slightly with the back of a spoon or your fingers for even baking.
- Bake for 10–12 minutes, or until the edges look set and the centers are slightly firm to the touch. They will continue to set as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use finely ground almond flour for the best texture and avoid overbaking for a soft center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 0g
- Sodium: 85mg
- Fat: 9.5g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7.4g
- Fiber: 1.9g
- Protein: 2.8g
- Cholesterol: 0mg