These soft and chewy chocolate chunk cookies are made with almond meal and the almond flavor is intensified with almond extract. Yum!
Low Carb Chocolate Chunk Almond Cookies
1/4 cup salted butter
2 large eggs
1/2 cup granular erythritol
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt
1 1/4 cups almond meal
1 ChocoPerfection Bar*
Preheat oven to 350 degrees.
Grease 1 large or 2 smaller cookie sheets and set aside.
In a medium microwavable bowl, melt butter by microwaving about 45 seconds.
Whisk ingredients in order given except for almond meal and ChocoPerfection Bar.
With a spoon, stir in almond meal until thick.
Leave ChocoPerfection Bar in the wrapper; use a hammer to gently pound on the bar until broken into small pieces. Remove chocolate pieces from wrapper.
Stir chocolate pieces into cookie batter.
Drop by heaping tablespoons onto greased cookie sheet(s), leaving at least a couple of inches between cookies; they spread while baking.
Bake for about 8 minutes or until edges are lightly browned and the tops are soft, but set.
Remove cookie sheet(s) from oven and let cookies cool for a couple of minutes, then remove from sheet(s) with a spatula to finish cooling.
I got 15 large cookies. You can make these smaller if desired, but watch the baking time.
The entire recipe contains about 8 net carbs.
* I like a milk chocolate ChocoPerfection Bar for this recipe, but you can use dark or another flavor ChocoPerfection Bar.
You can also sub sugar-free chocolate chips or another crushed sugar-free chocolate bar, but stay away from maltitol and sorbitol if you want to avoid tummy troubles. You can find other options in Living Low Carb with Chocolate.
A ChocoPerfection bar contains 2 net carbs, so if you sub something for it, be sure to adjust the carb count for this recipe.