Sugar-Free Chocolate Chip Cookies




  • 1/2 cup softened butter
  • 1/4 cup coconut oil
  • 3/4 cup Lakanto Golden
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups blanched almond flour (see note below)
  • 1 1/4 cups chocolate chips (2 bars 55% Lakanto chocolate chopped into chip size)
  • 2/3 cup toasted walnuts (optional) - I didn’t add walnuts


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer, cream together the butter, coconut oil, and Lakanto Golden. Add the vanilla and eggs, mixing until incorporated.
  3. Mix in the baking soda and salt. Add the almond flour, 1 cup at a time, beating well after each addition. Fold in the chocolate chips and walnuts with a wooden spoon.
  4. Form the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 11-13 minutes, or until golden brown around edges. Cool and enjoy! These cookies are best enjoyed the day they are baked.


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