Step 1

Pre-heat oven to 350F

Step 2

Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined

Step 3

add 2 eggs and vanilla and mix until combined

Step 4

combine almond flour, baking soda, and salt in a medium bowl

Step 5

add dry ingredients to wet ingredients and mix until combined

Step 6

Fold in Lily's Chocolate Chips

Step 7

Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are).  Flatten them out by pressing down on the top slightly.

Step 8

Bake for 10-12 minutes

Step 9

Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container. See notes for freezing instructions.