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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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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!
Prep Time:5 minutes
Cook Time:13 minutes
Total Time:18 minutes

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.
Servings: 18 cookies
Calories: 90kcal