Ingredients
• The Flourless Base: 2 cups Almond Flour (or 1 cup of smooth almond butter for an extra fudgy texture).
• The Cocoa: ½ cup unsweetened Dutch-process cocoa powder.
• The Sweetener: 1 cup powdered Monk Fruit or Erythritol (replaces the sugar).
• The Bind: 2 large Eggs and 1 tsp Vanilla Extract.
• The “Triple” Chocolate: ½ cup Sugar-Free Dark Chocolate Chips and ½ cup Sugar-Free White Chocolate Chips (chopped).
• Lift & Flavor: ½ tsp Baking Soda and a pinch of Sea Salt.
Preparation Steps
1. Whisk the Dry: In a large bowl, sift together the almond flour, cocoa powder, sweetener, baking soda, and salt. Sifting is the secret to getting that smooth, shiny top seen in your photo!
2. Add the Wet: Stir in the eggs and vanilla extract. The dough will be very thick and “fudgy”—exactly like brownie batter.
3. The Fold: Gently fold in your sugar-free chocolate chips.
4. The Scoop: Use a cookie scoop to drop rounded mounds onto a parchment-lined tray. Do not flatten them too much; they will naturally spread into those perfect thick circles.
5. Bake: Bake at 325°F (165°C) for only 10–12 minutes.
6. The “Magic” Rest: When you pull them out, they will look underbaked. Don’t touch them! Let them cool on the tray for at least 20 minutes. This is when the centers set into that “melt-in-your-mouth” fudginess.
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: By using almond-based ingredients, you remove the inflammatory grains while adding healthy protein.
• Sugar-Free Holiday: Using Monk Fruit allows you to bake 500 of these and still feel “reborn” and energetic by New Year’s Day.
• High Satiety: Because these are packed with healthy fats and fiber, one “Triple Chocolate” cookie is deeply satisfying.