Galletas blandas con pepitas de chocolate sin azúcar y harina de almendra

Ingredientes

• 2 cups blanched almond flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon xanthan gum (optional, for better structure and slight chew)
• 1/2 cup unsalted butter, melted and cooled to just below room temp
• 1/2 cup sugar-free brown sugar substitute (homemade or store-bought)
• 1/4 cup granulated monk fruit sweetener
• 1 teaspoon vanilla extract
• 1 large egg (at room temp)
• 1/2 –2/3 cup sugar-free chocolate chips, divided (I use semi-sweet)
• Flake sea salt, for topping (optional)

Preparación

1. 1

   Bring ingredients to room temp: Melt butter and set aside to cool to just below room temperature. Bring egg to room temperature (place in a bowl of warm water for 5 minutes if needed, then remove promptly).

2. 2

   Preheat oven to 350°F (175°C), place oven racks 2nd from the top and bottom positions, and cover two large baking sheets with parchment paper or silicone baking mats.

3. 3

   Mix the almond flour mixture: In a large bowl, whisk together almond flour, sea salt, baking soda, and xanthan gum (if using) until thoroughly mixed.

4. 4

   Mix the butter and sweeteners: In a stand mixer fitted with the paddle attachment (or a large bowl and sturdy spatula), mix melted butter, brown sugar substitute, monk fruit sweetener, and vanilla on medium-low speed until combined. Reduce speed to low, add the egg, and mix until just incorporated.

5. 5

   Combine the dough: On low speed, slowly add the almond flour mixture to the butter mixture and mix until dough is formed (stop right when it looks like cookie dough—not when your arm gets tired).

6. 6

   Add chocolate chips: Fold half of the chocolate chips into the dough with a spatula.

7. 7

   Form cookies: Roll dough into twelve 1¾-inch balls and place on the prepared baking sheets, giving them room to spread. Flatten each ball with your hands to about ½-inch thick. Press the remaining chocolate chips into the tops of the cookies. Smooth any cracks around the edges of the cookies with your fingers. If desired, sightly sprinkle the cookie tops with flake sea salt (optional, see note).

8. 8

   Bake for 11–13 minutes, until golden around the edges but still soft in the center. About halfway through baking, rotate the pans 180° and switch their positions in the oven. Oven temps can vary slightly, so start checking at the lower end of the bake time.

9. 9

   Cool: Allow cookies to cool on the baking sheet for 30–45 minutes before serving (this is the hardest part, but it's worth it). Waiting the full 45 minutes yields the best texture.