- Mix Ingredients: Use electric
hand mixerto beat egg in mixing bowl until well-mixed, 1 to 2 minutes on low speed. Add softened butter, sweetener, and vanilla, then beat for 1 to 2 minutes on low. In separate bowl, stir together almond flour and baking soda until well-mixed.
- Make Dough: Combine bowls with wet and dry ingredients, and beat together until just starting to form into cohesive dough. Add almond milk and stir with wooden utensil until dough absorbs milk and becomes moist. Stir chocolate chunks into dough until evenly distributed. Refrigerate dough for about 20 minutes.
- Form Cookies: Shape dough into 20 balls, about 1 to 2 inches in diameter, using hands to roll into smooth balls. Place on baking sheet 1 to 2 inches apart from each other. Flatten balls into cookie shapes (Note 5).
- Bake Cookies: Bake at 350 F until cookies start turning light brown on top, about 20 minutes. Start monitoring after 15 minutes of baking and remove when done. Cookies will be soft after baking; cool for 10 minutes, then serve (Note 6).
|Makes 20 Servings|
|Amount Per Serving (1 cookie):|
|Calories 110 (81% from fat)|
|Total Fat 10g||15%|
|Saturated Fat 3g||14%|
|Net Carb 1.5g|
|Total Carb 5g (Note 7)||2%|
|Dietary Fiber 3.5g||14%|