Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine almond flour, coconut flour, erythritol, baking soda, and salt. Mix well.
- Cream Butter and Egg: In another bowl, beat the softened butter until creamy. Add the egg and vanilla extract, and mix until well-combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the sugar-free chocolate chips.
- Shape Cookies: Scoop the dough onto the prepared baking sheet, making rounded balls. Flatten them slightly for a softer texture.
- Bake: Bake for 10-12 minutes or until the edges are golden. They may look soft in the center but will firm up as they cool.
- Cool: Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy your soft-batch cookies without the guilt!
