Sugar Free Chocolate Chip Shortbread Cookies Recipe
If you're looking for a melt-in-your-mouth cookies, look no further. These Sugar-Free Chocolate Chip Shortbread cookies have a buttery texture! Made with almond flour and monk fruit sweetener for a naturally gluten free dessert recipe!
Servings: 16 cookies
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ½ cup powdered monk fruit sweetener
- 2 cups almond flour
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ¾ cup Lily's sugar free chocolate chips
Instructions
- Preheat the oven to 350 degree F. Line a cookie sheet with parchment paper and set it aside.
- In a large bowl, beat butter with powdered monk fruit sweetener until combined. Add in almond flour, salt, and vanilla extract.
- Fold in sugar-free chocolate chips.
- Using a 2 Tablespoon cookie scoop and drop dough on prepared baking sheet. Flatten the top of the cookie slightly with the palm of your hand (to about 1/4-inch thickness).
- Bake cookies for 11-13 minutes, just until lightly browned on the edges. Remove from the oven. Cool cookies on the baking sheet for several minutes, then transfer to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container for up to one week at room temperature.
- Cookies will be soft initially. Allow them to cool completely to firm up to a melt-in-your-mouth shortbread texture.
Nutrition
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 73mg | Potassium: 2mg | Fiber: 2g | Sugar: 1g | Vitamin A: 177IU | Calcium: 31mg | Iron: 1mg
