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Cookies and Smaller Treats
Rocco Fuhrman

Cookies and Smaller Treats

These scrumptious Cookies and Smaller Treats offer the perfect balance of tender texture and rich flavor, crafted to be both incredibly satisfying and wonderfully guilt-free, ideal for satisfying sweet cravings without derailing health goals.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched almond flour
  • ½ cup erythritol or monk fruit sweetener blend
  • ¼ cup unsweetened cocoa powder
  • 1 large pasture-raised egg
  • ¼ cup melted coconut oil
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup sugar-free chocolate chips (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together the almond flour, sweetener, cocoa powder, baking soda, and sea salt.
  3. Create a small well in the center of the dry ingredients. Add the egg, melted coconut oil, and vanilla extract.
  4. Mix the ingredients thoroughly until a cohesive dough forms.
  5. Gently fold in the sugar-free chocolate chips if using.
  6. Use a cookie scoop or a tablespoon to portion out uniform balls of dough onto the prepared baking sheet.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still slightly soft.
  8. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer freshness, refrigerate for up to one week or freeze for 2-3 months.