Ingredients:

  • 113g unsalted butter, softened
  • 150g granulated allulose or monk fruit sweetener
  • 1 large egg, room temperature
  • 5ml vanilla extract
  • 220g superfine almond flour
  • 3g baking soda
  • 1.5g sea salt
  • 85g sugar-free dark chocolate chips
  • 0.5g flaky sea salt

Instructions:

  1. In a medium bowl, beat the softened butter and sweetener together until the mixture looks pale and fluffy.
  2. Add the room-temperature egg and vanilla extract. Beat on medium speed until fully combined and smooth.
  3. Sift in the almond flour, baking soda, and salt. Stir with a spatula until a thick, cohesive dough forms.
  4. Gently fold in the sugar-free chocolate chips until evenly distributed.
  5. Line the Ninja Crispi basket with parchment paper, leaving a small gap around the edges for airflow.
  6. Scoop 1 tablespoon of dough per cookie, roll into balls, and place them 2 inches apart on the parchment.
  7. Set the Ninja Crispi to Air Fry or Bake at 325°F (160°C) and bake for 8-12 minutes until edges are mahogany-brown.
  8. Sprinkle a tiny pinch of flaky sea salt on top of each cookie immediately after removing from heat.
  9. Leave cookies in the basket for 5 minutes to firm up before transferring to a wire rack.