This quick, easy-to-prep cookie is delicious and makes a great gift!
- 2 Tbsp (28g) salted butter
- 3 Tbsp (38g) brown sugar substitute or sweetener of choice (check notes below)
- 1 pinch salt
- 1 tbsp whisked egg (check notes below)
- 1/4 tsp vanilla extract
- 1/3 cup (40g) Almond flour (or pumpkin seed flour – check notes)
- 1/8 tsp baking soda
- 2 Tbsp (42g) sugar-free chocolate chips i.e. Lily’s (or 2 Tbsp chopped 80-90% dark chocolate)
Preheat oven to 350°F (180°C). Place butter in a microwave safe mixing bowl. Heat in microwave until nearly melted, and stir to fully melt outside of microwave.
To melted butter, add brown sugar substitute or sweetener, salt, 1 tbsp egg, the vanilla, almond flour and baking soda. Stir with a spoon until well combined.
Mix in the chocolate chips.
Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet.
Bake in preheated oven 12 – 14 minutes, until cookie is golden. Keep an eye on the cookie after 10 minutes, to make sure the nut or seed flour isn’t burning. Cool 10 minutes then transfer to a wire rack to completely cool before wrapping or storing.
Count one quarter of the cookie as 3 fats (group 7).
Notes from Tiia
- I didn’t have a brown sugar substitute, so I looked online and found that adding some sugar-free maple syrup to a sweetener could create this same taste. I combined 1 tsp Steeve’s sugar-free syrup with 1/3 cup Monkfruit/erythritol powdered sweetener. The result was quite crumbly and 28g was actually only 2 tbsp packed.
- For 1 tbsp egg, whisk egg in small bowl and measure out a tablespoon – I saved the rest to have the next day.
- I didn’t have almond flour, so I used a coffee grinder to grind raw pumpkin seeds into a fine flour. If you like pumpkin seeds, this was a wonderful substitution!
Here are some pictures to show the pumpkin seeds being ground, the texture of the powdered sweetener plus syrup, as well as the final cookie result which I sliced into triangles!