Chocolate Chip Cookies
Thick, chewy cookies with crisp edges, sweetened with allulose and a touch of monk fruit.
- Prep
- 15 min
- Bake
- 11 min
- Total
- 56 min
- Yield
- 16 cookies
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 32 g
Whole batch (16 servings, about 512 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 180°C / 355°F · 2 half-sheet pans, parchment lined
- 1
Beat the butter, almond butter and both sweeteners for 2 minutes until creamy.
- 2
Add the egg, yolk and vanilla and beat until glossy.
- 3
Fold in the almond flour, oat flour and baking soda, then the chocolate chips.
- 4
Chill the dough 30 minutes — essential, or almond-flour cookies spread thin.
- 5
Scoop 16 balls onto lined sheets, spacing them 5cm apart.
- 6
Bake at 180°C / 355°F for 10-12 minutes until the edges are golden and the centres still look soft.
- 7
Finish with flaky salt and cool on the pan for 10 minutes before moving.
Doneness test
Golden rims with a pale, puffed centre that sinks slightly as it cools.
Cooling
They set on the hot pan — moving them early makes them fall apart.
Smart substitutions
Allulose plus monk fruit blend
Allulose browns and chews; monk fruit adds sweetness without cooling aftertaste.
Texture: Chewier and softer than sugar cookies; they firm up on cooling.
Almond butter for some of the butter
Adds protein and keeps them tender.
Texture: Slightly denser, richer bite.
Pro baking tips
- Press an extra chip on top before baking for bakery looks.
- Bang the pan once at 9 minutes for ripples.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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