Chocolate Chip Cookies

Ingredients:

• 1/3 cup coconut oil, melted
• 2 large eggs
• 1/2 cup erythritol-based sweetener (granulated)
• 2 tsp. vanilla extract
• 1 1/2 cups almond flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup erythritol-sweetened chocolate chips

Makes 16 Cookies (1 cookie per serving)

1. Preheat oven to 350°F. Line a sheet pan with parchment paper. Set aside.
2. Whisk together coconut oil, eggs, erythritol and vanilla extract in a mixing bowl. Add the almond flour, baking soda, baking powder, salt and chocolate chips. Stir well to fully combine.
3. Scoop the cookies by the heaping tablespoon onto the prepared pan, leaving at least 1-inch of space between each cookie. 
4. Bake for 8 to 10 minutes, or until cookies are just barely cooked through. Allow to cool for up to 20 minutes on the pan before serving. 

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Note: This recipe appears in the New Keto-Friendly South Beach Diet book. The people behind South Beach Diet have done it again this time with Keto and with a classic comfort food dessert. You can have your cookie(s) and eat it (them) too. The coconut oil works just as well as butter. These cookies are made with almond flour and they are just as chewy and flavorful as regular chocolate chip cookies. If you can't find sugar-free chocolate chips, bittersweet or dark chocolate chips will work just as well. Don't forget to have a glass of milk on hand.