Ingredients

  • 1 1/4 Cups Almond Flour
  • 3/4 TSP Baking Powder
  • 1/4 TSP Baking Soda
  • 1/2 TSP Salt
  • 4 TBSP Soft Ghee
  • 1/3 Cup Almond or Other Nut Butter (Unsalted)
  • 3/4 Cup + 2 TBSP Coconut Sugar
  • 1 Egg
  • 1 TSP Vanilla
  • 1 TSP Cinnamon
  • 10 Drops Pumpkin Spice SweetLeaf® Sweetener
  • 7 Drops Cinnamon Spice SweetLeaf® Sweetener
  • 3/4 Cup Chocolate Chips
  • Directions

    Preheat oven to 350. Whisk (by hand-you don’t need a mixer) almond flour, cinnamon, baking powder & soda, and salt. Set aside.
    Mix softened ghee (melt in the microwave for 20 seconds) with the almond (or nut) butter until smooth, this should take 3-5 minutes. Add coconut sugar and mix again for about 3-4 minutes. It should be smooth. Add egg and vanilla, mix until combined.
    Add dry ingredients to wet ingredients and mix until everything is combined and add chocolate chips. Place in the oven for 11-14 minutes (mine were perfect at 13 minutes).
    This made 16 cookies,  take an ice cream scoop, and make 2 cookies per scoop. If you want jumbo cookies then use 1 ice cream scoop per cookie (this yields very large cookies though).