Ingredients:
2 1/4 cups almond flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, softened
1/2 cup erythritol
1/2 cup brown sugar substitute (such as Lakanto Golden)
1 tsp vanilla extract
2 large eggs
2 cups sugar-free chocolate chips (such as Lily’s)
Instructions:
-Preheat your oven to 375°F (190°C).
-In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside.
-In a large bowl, beat the butter, erythritol, brown sugar substitute, and vanilla extract until well combined. Add the eggs, one at a time, beating well after each addition.
-Gradually add the almond flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.
-Drop rounded tablespoonfuls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.
-Bake for 8-10 minutes, or until the edges are lightly golden.
-Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
-Enjoy your delicious and keto-friendly NYC style chocolate chip cookies.