Almond Butter Chocolate Chip Cookies
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!
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Ingredients
- 1 cup creamy almond butter*
- 1 cup brown sugar monk fruit or regular brown sugar if not keto
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg beaten
- 1/2 cup Lily's sugar free chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- Each cookie has 1.5 net carbs.
Nutrition
Serving: 1 cookie | Calories: 90kcal | Carbohydrates: 2.9g | Protein: 3.3g | Fat: 8g | Cholesterol: 10.3mg | Sodium: 100.6mg | Fiber: 1.4g | Sugar: 0.9g
Servings: 18 cookies
Calories: 90kcal