|Low-Carb Gluten-Free Mini Chocolate Chip Cookies|
2 ½ cups Honeyvilles Almond Flour
½ teaspoon sea salt
½ teaspoon baking soda
6 Tablespoons soft or melted (see above) organic or pastured butter like Kerrygold
¼ cup + 2 Tablespoons erythritol
¾ teaspoon NuNaturals Stevia powder (½ as much of another brand)
2 organic pastured eggs
1 Tablespoon vanilla extract
1 3.5 oz low carb chocolate bar like Green & Black's 85%, chopped like chips (instructions here)
½ cup walnuts or pecans, optional
Stir together the almond flour, salt, and baking soda in a small bowl and set aside. Whisk together in a separate bowl: butter and erythritol. Sprinkle evenly over mixture the stevia, then mix in well. Whisk in eggs. Add the vanilla extract, molasses, and stir, and then add the flour mixture. Mix in the chocolate chips (and nuts, if using).
Prepare a baking sheet with parchment paper. Roll dough into small balls, and put on parchment paper. Make a small indention with two of your fingers to make it flat on top, but don’t smush all the way down. You want them to still have height, just not be round. They will not spread so you can leave just a little room between each cookie. Bake at 350˚F for 10 - 13 minutes until golden brown. These are better warm, so you might want to warm up any that you eat the next day – if they last that long in your house!