Instructions

• Preheat the oven to 175°C (350°F) on the conventional setting. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, stir together 1 cup (100 g) almond flour, ½ teaspoon baking powder, 3 tablespoons (21 g) cocoa powder, and 4 tablespoons (48 g) granulated erythritol until evenly combined.
• Add 1 medium egg and 4 tablespoons (60 g) softened butter to the dry ingredients. Mix with a fork or spatula until a smooth, cohesive dough forms and no large dry streaks remain.
• Fold in ¼ cup (30 g) sugar-free chocolate chips, reserving a small handful to press on top of the cookies.
• Divide the dough into 9 equal portions and place them on the prepared baking sheet, leaving space between each. Shape each portion into a cookie shape (they will spread slightly, so shape roughly to your desired final size).
• Press the reserved chocolate chips onto the top of each cookie.
• Bake on the center oven rack for about 12 minutes, until the edges are set (centers may still be slightly soft).
• Remove the baking sheet from the oven and let the cookies cool completely on the sheet before handling.