Ingredients:

  • 1.5 cups (168g) superfine blanched almond flour
  • 0.25 cup (56g) unsalted butter, softened
  • 0.33 cup (65g) powdered Allulose or Monk fruit sweetener
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 2 tbsp heavy cream
  • 0.33 cup (60g) sugar-free semi-sweet chocolate chips

Instructions:

  1. In a large mixing bowl, combine the softened butter and powdered sweetener. Use a silicone spatula to cream them together until the mixture is pale and fluffy.
  2. Fold the vanilla extract and fine sea salt into the butter mixture.
  3. Slowly add the almond flour, approximately half a cup at a time. Use the back of the spatula to press the flour into the butter until the mixture appears crumbly.
  4. Add heavy cream one tablespoon at a time, folding until the dough pulls away from the sides of the bowl and reaches a cohesive, pliable consistency.
  5. Fold in the sugar-free chocolate chips until evenly distributed.
  6. Allow the dough to rest and chill for 15 minutes in the refrigerator. This step is essential for the fats to set and create the classic fudge-like cookie dough texture.