In a large mixing bowl, whisk together the almond flour, monk fruit sweetener, baking soda, and salt.

Add the softened butter, egg, and vanilla extract. Mix until a soft cookie dough forms.

Fold in the chocolate chips until evenly distributed.

Scoop the dough into approximately 1-inch balls and place them on the prepared baking sheet, leaving space between each cookie.

Bake for 12 to 13 minutes, or until the edges are lightly golden while the centers remain soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Use finely blanched almond flour for the softest texture.

Softened butter works much better than melted butter.

If your dough feels sticky, refrigerate it for 20 to 30 minutes before scooping.

Sugar-free chocolate chips will reduce the overall sugar content.

Avoid overbaking to keep the cookies soft and chewy.

Mixing bowl

Measuring cups and spoons

Silicone spatula or wooden spoon

Cookie scoop

Baking sheet

Parchment paper

Cooling rack