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!


Original recipe: