Low-Carb Chocolate Shortbread Cookies

From Kalyn’s Kitchen

Makes about 16 cookies

Ingredients:

– 1/2 cup (1 stick) unsalted butter, softened

– 2 cups almond flour

– 6 tbs. Stevia or Splenda + 2 tbs. brown sugar*

– 1/2 tsp. salt

– 1 tsp. vanilla

– 3 tbs. unsweetened cocoa powder

– 1/2 cup semi-sweet or sugar-free chocolate chips (optional)

Directions:

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.

Notes:
– 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!