Ingredients:
3 3/4 cups almond flour
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 cups unsalted butter, softened
3 cups Splenda granulated sweetener
4 eggs
1 Tbsp. pure vanilla extract
1 Tbsp. pure almond extract
2 cups sugar-free chocolate chips
1 cup chopped almonds
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Sift almond flour, salt, baking powder and baking soda into a mixing bowl. Set aside. (*sifting can be difficult due to almond meal)
- In a large mixing bowl, combine butter, eggs, Splenda granulated sweetener, vanilla extract and almond extract. Beat on high with an electric mixer until well-combined. Can also be done by hand too.
- Continue to beat the mixture while gradually adding dry ingredients.
- Stir in chocolate chips and chopped almonds. Mix well to evenly distribute.
- Place cookie dough approximately one inch apart on greased cookie sheets.
- Bake for seven to ten minutes or until cookies are golden brown.
- Remove from oven and cool completely before storage.
- Store in an airtight container at room temperature. May be frozen.