Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Cream butter (or coconut oil) with your chosen sweetener until smooth and fluffy.
- Add the egg, vanilla extract, and espresso powder to the mixture and blend well.
- In a separate bowl, combine almond flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in the dark chocolate chips until evenly distributed throughout the dough.
- Scoop the dough into small portions and place on the baking tray.
- Bake for 10 to 12 minutes until edges turn golden and centers look slightly soft.
- Cool before serving to let them set perfectly.
Nutrition
Notes
Use decaf espresso powder if you're avoiding caffeine. Chill the dough for 20 minutes before baking for thicker cookies. Sprinkle a touch of sea salt on top for a gourmet twist. Do not overbake; they continue to set while cooling.