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!