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Are you looking for a monk fruit cookie recipe – or maybe an almond flour cookie recipe? If so, you’re in the right place.
This monk fruit cookie recipe is definitely one worth printing, making and then making it over and over again.
That’s because these chocolate chip cookies are totally grain-free, sugar-free (except for the chocolate chips) and gluten-free.
You might be wondering how this soft, gooey and sweet cookie is all of those things?
Who knew you could make such a delicious monk fruit cookie?!?
Before I share this delicious monk fruit cookie recipe with you, I want to talk a little about my flour and sweetener choices.
Honeyville Almond Flour:
I have tried many almond flours and Honeyville’s Blanched Almond Flour takes the gluten-free cake. The flour has such a nice texture and bakes up really nice each and every time. Some almond flours taste gritty and leave a bad aftertaste, but Honeyville offers up a smooth, soft texture with no bad aftertaste. I use it almost exclusively when my recipe calls for almond flour. (Don’t use Bob’s Red Mill’s almond flour – it’s just not the same). (Read more about almond flour baking.)
The great thing about almond flour is that it is low in sugar and carbohydrates but high in fat and protein. It has a low glycemic index ranking so it’s great for diabetics or others who need or want to watch their sugar intake.
ZenSweet’s Monk Fruit Sweetener:
ZenSweet sent me a bag of its Monk Fruit Sweetener to try. I didn’t know what to make, so I decided to make this tried and true recipe but instead of using sugar, I used the Monk Fruit Sweetener, which measures cup-for-cup to sugar. I found the cookies to be sweet and taste exactly as I had put sugar in there. There was no weird aftertaste (like with Splenda or other imitation sugars) and there wasn’t a gritty sugar taste either. All I tasted was my moist, sweet, soft chocolate chip cookie.
ZenSweet’s Monk Fruit Sweetener contains three natural ingredients: erythritol, soluble prebiotic fiber and monk fruit. According to the ZenSweet website, “Erythritol is a naturally occurring sweetener found in some foods, including pears, grapes, and watermelon. Inulin is a soluble, prebiotic fiber. Monk fruit is a small round green gourd grown in China and northern Thailand, and is 300 times sweeter than sugar.”
ZenSweet is a zero calorie sweetener and has zero glycemic impact. It’s also non-GMO. You can purchase ZenSweet on Amazon too or if Amazon is sold out, you can try this other monk fruit sweetener as well.
Together, this winning combination offers up a low glycemic, low sugar, low carb and totally gluten-free sweet treat!
So the next time that cookie craving takes over, whip up a batch of these soft-baked, sugar-free and gluten-free chocolate chip cookies. Your friends won’t believe you made a sugar-free monk fruit cookie – seriously, they won’t believe you could be so clever!
You gotta try these gluten-free, grain-free and sugar-free soft baked chocolate chip cookies!Click To Tweet
Chocolate Chip Cookies Sweetened with Monk Fruit
- 2 cups Honeyville Blanched Almond Flour
- 1/3 cup ZenSweet Monk Fruit Sweetener
- Pinch of salt
- 1/2 tsp. baking soda
- 1/2 cup softened (not melted) butter (equivalent to 1 stick)
- 1 large egg
- 1 Tbsp. vanilla extract
- 1 cup chocolate chips
Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment paper.
Blend almond flour, Monk Fruit sweetener, salt and baking soda in a large bowl.
Add to dry ingredients stick of butter. Using your hands (I recommend gloves), combine the butter and dry ingredients.
Add egg and vanilla to mixture and continue to blend by hands. The mixture will be wet. Add chocolate chips.
Roll 1 inch dough balls by hand and place on baking sheet. Do not flatten the cookie - they will bake up really soft in the middle if you leave them in the rounded shape. You'll have enough dough to make about 14-16 cookies.
Cook in oven for about 12-13 minutes until top of cookies start to brown. Remove from oven and let sit for 10 minutes before removing from the tray and diving in!
Store cookies in an airtight baggie for up to 3-4 days.