Instructions
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Preheat oven to 350 degrees.
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In a large mixing bowl, combine 1¼ cup almond flour, 3 tablespoons coconut flour , ½ teaspoon baking soda, ½ teaspoon salt .
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In a smaller bowl with an electric mixer, combine tempered 4 tablespoons butter , 1 egg, 1 teaspoon vanilla extract, and ½ cup Erythritol.
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Mix wet ingredients into dry ingredients. Fold in ½ cup Lily’s Dark Chocolate Chips .
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Form into tablespoon sized cookies (about 20 cookies) onto a baking tray with parchment paper or a silicone baking mat.
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Flatten out the cookies a little bit, they will not spread out much during the baking process.
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Bake for 12 to 15 minutes. Check for the bottom for a golden color.
This keto friendly chocolate chip cookie is so tasty. Try eating one with a glass of almond milk! Yum.
