Chocolate Chip Cookies (Monk-Fruit Sweetened)
Buttery, crisp-edged, soft-centered sugar-free chocolate chip cookies sweetened with golden monk fruit and perfect for Christmas baking.
Ingredients
- 1 large egg
- 1/3 cup ghee or softened butter
- 2/3 cup golden monk fruit sweetener
- 1 1/2 tsp vanilla extract
- 1 cup super-fine almond flour
- 2 Tbsp coconut flour
- 1/2 tsp xanthan gum
- 1/2 tsp baking soda
- 1 tsp cinnamon optional
- 3 oz sugar-free chocolate chips
- pinch sea salt for topping
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Cream together butter/ghee and sweetener until fluffy (about 2 minutes).
- Add the egg and vanilla, beating until smooth.
- In a separate bowl, whisk together almond flour, coconut flour, xanthan gum, baking soda, and cinnamon.
- Combine dry and wet ingredients. Fold in chocolate chips.
- Scoop dough into 1 Tbsp-sized balls. Place on baking sheet and gently flatten.
- Sprinkle with sea salt.
- Bake 11–13 minutes, or until the edges are golden brown.
- Cool on the pan for 10 minutes — they firm up as they cool.
Notes
Rachel’s Tip: These are freezer-friendly and can be baked from frozen in the air fryer.