Ingredients
The Base: 1 ½ cups superfine blanched almond flour
The Sweetener: ⅓ cup powdered erythritol or monk fruit sweetener
The Richness: ¼ cup (½ stick) unsalted butter, softened to room temperature
The Flavor: 1 tsp pure vanilla extract
The Liquid: 1 to 2 tbsp unsweetened almond milk (just enough to bind the dough)
The Mix-In: ⅓ cup sugar-free mini chocolate chips
The Secret Touch: A pinch of sea salt
🥣 Directions
Step 1: Cream the Butter and Sweetener
In a medium bowl, use a hand mixer or a sturdy spoon to beat the softened butter and your powdered sweetener together until smooth and creamy. Stir in the vanilla extract.
Step 2: Add the Dry Ingredients
Add the almond flour and a pinch of sea salt into the bowl. Mix thoroughly. The mixture will look a bit crumbly at first.
Step 3: Bind the Dough
Add 1 tablespoon of almond milk and continue to mix. If the dough is still too dry to hold together, add the second tablespoon of milk. Once it forms a cohesive, pliable cookie dough texture, gently fold in the sugar-free mini chocolate chips.
Step 4: Roll Into Bites
Using a spoon or a mini cookie scoop, portion out the dough and roll it between your palms into bite-sized balls (exactly like the ones in the photo). Place them on a plate or inside a storage container.
Step 5: Chill and Enjoy
While you can eat them right away, popping them into the fridge for about 20 to 30 minutes lets the butter firm up, giving them that authentic, thick cookie dough texture. Keep them stored in an airtight container in the fridge for up to a week, or freeze them for an easy grab-and-go snack!