Chocolate Chewy Chip Cookies

1 ½ cup almond flour, fine

1 tsp baking powder

½ cup Swerve, confectioners

1 Tbsp unflavored beef gelatin

1 large egg

8 tbsp butter, soft or melted but not hot

1 tsp vanilla extract

¾ cup Lily’s chocolate chips (use more if you like your cookies more chocolatey)

Preheat oven to 350*.  Line cookie sheet with parchment paper.

Sift together all dry ingredients into bowl and set aside.  With a hand mixer mix together all wet ingredients into another bowl.  Add the dry sifted ingredients to the wet mixture until you form a dough.  Fold in the chocolate chips until all combined.

With clean hands take spoonful of dough, about a tablespoon, and roll in your palms to form a ball.  Place ball on cookie sheet and gently smash down to flatten slightly. The cookies will spread a tad bit more in the oven.

Bake for about 15 minutes or a bit more depending on your oven.  Cookies should brown slightly. Let cool on cookie sheet for 10-15 minutes prior to handling.

Leftovers can be stored in airtight container in fridge. Enjoy!