Servings: 20

2 1/2 cup Almond flour 2 ½ cup Almond flour
 
6 tbsp Butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different) * 6 tbsp Butter (softened; can use coconut oil for dairy-free, but flavor and texture will be different) *
 
1 large Egg 1 large Egg
 
1/2 cup Erythritol (or other granular sweetener of choice) ½ cup Erythritol (or other granular sweetener of choice)
 
1 tsp Vanilla extract 1 tsp Vanilla extract
 
1 tsp Blackstrap molasses 1 tsp Blackstrap molasses
 
1/2 cup Sugar-free dark chocolate chips ½ cup Sugar-free dark chocolate chips

Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and erythritol, until it's fluffy and light in color.
Beat in the egg, vanilla extract, and blackstrap molasses. Beat in the almond flour, ½ cup (118 mL) at a time.
Fold in the chocolate chips.
Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about ⅓ in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.

Salted butter is recommended. If using unsalted, add couple pinches of sea salt to the dough in step 3.  Salted butter is recommended. If using unsalted, add couple pinches of sea salt to the dough in step 3.