Milk Chocolate Chip Cookie

In a medium bowl combinealmond flour, salt, and baking soda. Whisk to combine, set aside.

In a large bowl cream together melted butter and xylitol using an electric mixer or whisk. Beat for 1-2 minutes until slightly frothy. Add egg yolk, full egg, and vanilla, mix until well combined.

Combine dry ingredients with wet ingredients. Stir well using awooden spoon. Add chocolate chips and stir well to combine.

Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 30 minutes to 1 hour.

Preheat oven to 325

Remove dough from refrigerator. Using a tablespoon or small cookie scoop drop batter onto abaking sheetlined with parchment paper or coconut spray, form the dough into 1/2 inch balls.

Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way.

Bake for 9-12 minutes. For me 9 minutes is perfect.

Remove from oven (the cookies will appear very soft) and place tray on a cooling rack Allow to cool for 5-10 minutes. They will harden as they rest and cool.