Low-Carb • Sugar-Free • Chewy & Gooey

---

📝 Ingredients (Makes 12–14 cookies)

Dry Ingredients

• 1 ½ cups almond flour
• 2 tbsp coconut flour
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients

• ½ cup softened butter
• ½ cup Brown Allulose or Brown Monk Fruit
  • (Brown-style sweeteners give that caramel flavor)
• 1 large egg
• 1 tsp vanilla extract

Mix-ins

• ½ cup sugar-free chocolate chips or chunks
  (Lily’s, ChocZero, Bake Believe, etc.)

---

👩‍🍳 Instructions

1️⃣ Cream Butter + Sweetener

Beat softened butter and brown sweetener until light and fluffy.

2️⃣ Add Egg + Vanilla

Mix until smooth.

3️⃣ Add Dry Ingredients

Stir in:

• Almond flour
• Coconut flour
• Baking soda
• Salt

Mix just until a dough forms.

4️⃣ Fold in Chocolate

Gently mix in chips/chunks.
Tip: reserve a few to press on top before baking for that melted look.

5️⃣ Chill

Refrigerate dough 20–30 minutes so cookies don’t spread too much.

6️⃣ Bake

• Preheat oven: 350°F (175°C)
• Scoop dough onto parchment-lined sheet
• Bake 10–12 minutes or until golden at the edges

Let cool 10 minutes before lifting — almond flour cookies are fragile while warm!

---

✨ Nutrition (per cookie)

Approximate: Fat: 13g Calories: 145 Net Carbs: 2.5g

Protein: 3g Sugar: 0g