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Preheat the oven to 180C/350F. Line two baking trays with parchment paper or Silpat mats.
Chop the lily's chocolate bar into small pieces. Half will go into the cookie batter and the other half will go on top of each cookie.In a large bowl, add the room temperature butter with the Sukrin and Allulose. Mix with a hand mixer until creamy, about 30-40 seconds.
Add the baking powder, xanthan gum, vanilla and mix again. Add the egg and mix again.
Add the almond flour to the bowl and mix well with the hand mixer. The batter will be a little thick. Add half the chopped chocolate bar and mix again.
With an ice cream scoop, make 16 balls and transfer to the baking trays. About 8 cookies per tray and make sure that each cookie has space in between to expand.
Flatten each ball with the palm of your hands and use your fingers to round the edges of each cookie perfectly, that way they expand nice and even. Add a few pieces of the last half of the chopped chocolate bar on top of each cookie.
Place the cookies in the oven and bake 15-17 minutes. Try not to cook longer than 17-18 minutes as the cookies will start to burn. ***If you use Lakanto Gold or all Sukrin Gold for crispy cookies, bake 18-19 minutes.***
Take the trays out of the oven and let the cookies cool down completely, about 30-40 minutes. Do not attempt to lift the cookies up as they'll crumble apart! Let them cool completely and then they'll be solid. Sugar free cookies always need to cool down as they're always too soft to pick up right out of the oven.Once cooled, enjoy with some cold almond milk!