Ingredients
Scale
- 2 1/4 cup Almond flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup Splenda
- 1 cup packed Splenda brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups of sugar free chocolate
Instructions
- 1. Preheat oven to 350ºF degrees. In a small bowl, whisk together the almond flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add almond flour mixture; mix until just combined. Chop up the sugar free chocolate. Stir in the sugar free chocolate.
- 2.Drop teaspoons-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- 3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Nutrition
- Serving Size: 36
- Calories: 156
- Sugar: 17
- Sodium: 89
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Protein: 1
- Cholesterol: 24