Preheat the oven to 350 degrees F (180 degrees C).
In a bowl beat together the
Large Egg (1)
Coconut Oil (1 oz)
Almond Flour (2/3 cup)
Granulated Erythritol (2 Tbsp)
Vanilla Extract (1 tsp)
Baking Soda (1/2 tsp)
Baking Powder (1/4 tsp)
Salt (1 pinch)
Sugar-Free Chocolate Chips (1/3 cup)
and mix until a cookie dough forms.
Once combined, line a baking sheet with parchment paper, and add the cookies using a cookie scoop to the baking sheet.
Bake for around 10-12 minutes. The cookies should be golden brown on top (and soft to the touch, not firm).
Once the cookies are done baking let them cool down completely in the cookie tray itself (they’ll firm up as they cool). Once cooled, eat right away or store in an air-tight container for several days.