Ingredients
Equipment
Method
- In a mixing bowl, add the almond flour and powdered sweetener. Stir them together until well combined.
- Pour in the double cream and vanilla extract. Mix with a spatula until the mixture starts to come together.
- Gently fold in the dark sugar free chocolate chips and the additional sugar free chocolate chips.
- Melt the unsalted butter and drizzle it into the dough. Mix until fully incorporated.
- If you prefer a firmer cookie dough, cover the bowl with plastic wrap and refrigerate for about 30 minutes.
Notes
- Store cookie dough in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze the dough in balls and keep in a freezer-safe bag for up to three months.
- Experiment with different sweeteners like Stevia or Erythritol for variety.