Keto Crunchy Chocolate Chip Cookies

Instructions

1. Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
2. Add the coconut oil to a medium-sized glass bowl. Microwave for about 15-20 seconds until the oil is almost melted. Let oil cool slightly, then whisk in the vanilla. Then, whisking briskly, add the egg. 
3. Sprinkle in the dry ingredients: almond flour, Splenda Monk Fruit Sweetener, baking soda, and salt. Stir together with a wooden spoon until combined. Now stir in chocolate chips.
4. Scoop cookie dough into balls about 1 ½ tablespoons each, then flatten the ball out into a disk (cookie dough will not flatten much on its own when baked). 
5. Bake about 8-9 minutes. The cookies edges should be golden brown when finished. Remove form oven and let cool completely.
6. Enjoy immediately, or store in an airtight container.