– ⅔ cup butter softened – 1 cup brown sugar substitute – ½ cup Swerve confectioners – 1 teaspoon gluten-free baking powder – 1 teaspoon sea salt – 1 egg beaten and at room temperature – 2 teaspoons vanilla extract – 2 ¾ cup finely ground almond flour – 1 package Lily’s Chocolate Chips
– Beat in the almond flour and then stir in the chocolate chips. – Refrigerate for 1 hour.
– Use a cookie scoop to drop the cookies onto the baking sheet. Roll into a ball and then flatten with your hands.
– Bake for 8 to 10 minutes, until the edges are lightly browned.
– Cool for 5 minutes on the cookie sheet and then transfer to a wire rack lined with parchment paper.