chocolate chips, extra dark chocolate or sugar free
walnuts, coarsely chopped
Prepare baking sheets with butter or parchment paper. In a medium bowl, whisk together dry ingredients (almond flour, cocoa, salt & baking soda). In a small bowl, whisk together wet ingredients (egg, vanilla). Cream together butter & brown sugar substitute until fluffy, using a stand mixer or electric mixer. Add wet ingredients to creamy mixture, just until incorporated. Slowly add in dry ingredients to creamy mixture, just until incorporated. Pour in chocolate/walnuts and mix by hand. Using a 24 sized disher/scoop (about 1/4 cup), drop onto baking sheets. Bake about 12-15 minutes.Recipe adapted from Honeyville Farms.
This recipe makes two good-size cookies and was inspired by a jumbo chocolatechip cookie from the Cafe Delites website (click here to view that recipe), but I wanted a sugar free version that tastes great and fits into my lowcarb, ketogenic lifestyle
Definitely check out my Slice and Bake Cookies recipe with a Halloween spooky fun spider web. I have made both my chocolate dessert pizza and the ChocolateChip cookie cake recipe for school parties, get togethers and fun Halloween party desserts