Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, combine the
Almond Flour (1 1/4 cups)
Salt (1/4 tsp)
Granulated Erythritol (1/4 cup)
Cream of Tartar (1/4 tsp)
In a smaller bowl, combine
Vanilla Extract (1 tsp)
, and melted
Unsalted Butter (1/4 cup)
Pour the wet ingredients into the dry ingredients and mix everything together with a spatula, then fold in the
Sugar-Free Chocolate Chips (1/4 cup)
Place 2-3 inch scoops of cookie dough onto the prepared baking sheet. Flatten the cookies using your hands or the back of a spoon, since they won’t really spread.
Bake the cookies for 10 to 12 minutes, until the edges turn golden brown.
Let the cookies cool completely on the rack for 10 to 15 minutes. Transfer to a cooling rack to cool for an additional 15 minutes before serving.