I know, I’ve been a horrible blogger lately. I haven’t been updating enough. And if you’re a fellow blogger, I haven’t been reading and commenting. First, I was traveling for the holidays, but as soon as I got back to Florida last week, I have been oh so sick with the flu which then turned into a sinus infection. Needless to say, having the flu doesn’t really make a person want to jump in the kitchen to cook and even worse, eat! My diet last week and this weekend mostly consisted of toast, applesauce, chicken soup, and tea. And forget about being on the computer! Just looking at the screen made me so nauseous! I am slowly recovering though and was able to get back in the kitchen on Sunday to make these quick and easy cookies! Baby steps, people, baby steps!
– 1/2 cup semi-sweet or sugar-free chocolate chips (optional)
1. Preheat oven to 300 degrees. In a large bowl, add the softened butter, almond flour, Stevia and brown sugar, salt, and vanilla. Mix together with a hand mixer or stand mixer until well-combined. Add the cocoa powder (and chocolate chips) and mix until well-combined.
2. Line a baking sheet with a non-stick mat or parchment paper. Scoop out batter about 1-2 tbs. (it really depends on how big you want your cookies to be!) at a time and roll into a ball. Place the dough balls on the baking sheet leaving enough space to smash the cookies down. Using the back side of a fork, smash the cookies down so they are about a 1/4 of an inch thick. Bake for about 35-40 minutes. Let cookies cool completely before serving.
– If you want to make these completely sugar-free, replace the brown sugar with two additional tablespoons of the sugar substitute of your choice.
– Be careful when handling and storing these cookies. The almond flour makes them extra crumbly!