Ingredients:

  • 1/2 cup coconut flour (60g), sifted
  • 1/3 cup granulated monk fruit or erythritol sweetener (65g)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter, melted and slightly cooled (56g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup sugar-free chocolate chips (60g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, whisk together the sifted coconut flour, granulated sweetener, baking powder, and salt until no lumps remain.
  3. Add the melted butter, room temperature eggs, and vanilla extract to the dry ingredients. Whisk vigorously until a thick, uniform dough forms.
  4. Let the dough sit undisturbed for 3 to 5 minutes to allow the coconut flour fiber to fully hydrate and absorb the liquids.
  5. Gently fold in the sugar-free chocolate chips using a silicone spatula.
  6. Scoop 1-tablespoon sized balls of dough onto the prepared baking sheet. Press down slightly with your palm or a fork, as these cookies do not spread during baking.
  7. Bake for 10–13 minutes, or until the edges are just starting to turn golden brown.
  8. Remove from oven and allow the cookies to cool completely on the baking sheet for at least 15 minutes to allow the structure to set.