Recipe Notes:

Butter Substitution: Coconut oil can be substituted in for butter at a 1:1 ratio, but note that cookies will spread much quicker and may not flatten as much as the original recipe intended.

Classic Monk Fruit Sweetener Substitution: Golden Monk Fruit Sweetener, erythritol, or Swerve can be substituted in for classic monk fruit sweetener at a 1:1 ratio. Powdered and liquid stevia will not work in this recipe.

Ground Sunflower Seed Meal Substitution: You can substitute in almond flour for ground sunflower seed meal at a 1:1 ratio. Note that I have not tested this substitution due to my allergies, but is typically a successful ingredient substitution.

Gelatin Powder Substitution: You can substitute in 1/4 tsp xanthan gum for gelatin powder in this recipe or you can choose to altogether omit the gelatin powder. The recipe will work without gelatin powder, but it’s recommended to include it to yield chewy cookies.

Chocolate Chips Substitution: If you don’t have Lakanto’s chocolate chips available to you, you can sub in a 90% cocoa chocolate bar. To break up the chocolate bar into chunks for the cookies, simply pulse a bar of dark chocolate in a food processor.

Cookies Will Spread When Baking: Be sure to split dough up among 2 baking sheets as cookies will spread quite a lot during the baking process.

Bake Time Note: I’ve found that 10 minutes is the “sweet spot” for baking these in my oven, but some people found that to be a little too long, whereas others have needed to bake their cookies for 12 minutes to cook them through. If you know your oven runs hot, bake for only 8 minutes, remove the pan from the oven and allow them to sit for a few minutes before checking the middle to see if they’re baked through. If they aren’t, return the pan to the oven to bake for a couple more minutes.

Storage: Store cookies in an airtight container or storage bag in the refrigerator and eat within 5 days.