Soft and puffy chocolate chip cookies that just melt in your mouth. If you're looking for a gluten free, grain free, low carb alternative to the classic chocolate chip cookie, you've come to the right place. Perfect with a cold glass of almond milk
Preheat oven to 375 degrees. LIne a cookie sheet with parchment paper or a silicone baking mat.
In a small bowl, mix softened butter (or coconut oil) with Lakanto golden and classic sugar until well combined.
Using a fork, beat in egg and vanilla extract.
In a medium bowl, stir together almond flour, baking powder and salt.
Add wet ingredients to dry and stir with a wooden spoon. Add in chocolate chips and stir to combine.
Spoon rounded tablespoons of cookie dough onto the silicone mat, two inches apart. Flatten slightly.
Bake for 10-11 minutes until the outsides of cookies start to brown.
Let cool on cookie sheet and ENJOY!