These Almond Butter Chocolate Chip cookies are perfect for a gluten-free, low-carb dessert. You can't go wrong with chewy keto cookies loaded with sugar-free chocolate!
Combine the almond butter, sweetener, egg, baking powder, salt, and vanilla in a mixing bowl. Mix until thoroughly combined.
Use a small ice cream or cookie scoop (1.5 inches in diameter) to place the cookie dough onto a greased or silicone-lined baking sheet. Add chocolate chips** to each cookie, but don't press them down with too much pressure or the cookies may spread too much.
Bake the cookies at 350 degrees F for 10-13 minutes. Remove the cookies when they have browned around the edges. It's okay if the center still looks slightly doughy; the cookies will finish cooking on the baking sheet.
Allow the cookies to cool for 10 minutes on the baking sheet then transfer them to a wire rack. Sprinkle with sea salt if desired.
Notes
Mix almond butter very, very well before measuring out for cookies.
If you prefer, you can fold the chocolate chips in with the cookie dough, but it is very thick and can be difficult to evenly distribute the chips. That's why I individually added the chocolate to each cookie.