Step 1

In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl.

Step 2

Next, beat the cool (not room temperature) butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.

Step 3

Add the egg, egg white and beat the mixture on low speed.

Step 4

Gradually pour in the almond flour mixture.

Step 5

Lastly, mix in Lilly’s Dark Chocolate Chips.

Step 6

Chill the mixture at least 2 hours, preferably overnight. DO NOT SKIP THIS STEP!

Step 7

When ready to bake preheat your oven to 350 degrees.

Step 8

I prefer to bake cookies on a silicone baking sheet as it helps to prevent over baking on the bottom and they ensure the cookies bake evenly. If you do not wish to use a silicone baking sheet lightly spray your pan with cooking spray and set aside.

Step 9

Using a 2 inch cookie or ice cream scoop drop the cookies onto the baking sheet evenly spaced.

Step 10

Give your cookies a considerable amount of space as they will grow quite a lot while baking.

Step 11

Bake for 10 minutes, remove from the oven and use a silicone spatula to push the edges of the cookies back in. This creates those perfect rippled edges that make the cookies soft and chewy.

Step 12

Bake the cookies an additional 5 minutes and remove from the oven. Allow to cool completely before moving.