Description
These almond butter cookies are gluten free, dairy free, paleo and keto. They're made with almond butter, sweetened with coconut sugar and loaded with dark chocolate chunks.
Ingredients
Scale
- 1 large egg
- 1/2 cup no-stir almond butter
(unsalted, unsweetened)
- 1/4 cup coconut sugar (monk fruit sweetener for keto)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1-2 oz dark chocolate, chopped (or chocolate chips)
- flaked sea salt
(unsalted, unsweetened)Instructions
- Preheat your oven to 350 degrees F.
- In medium-sized mixing bowl, whisk the egg with a fork.
- Mix in almond butter, coconut sugar and vanilla until you have a smooth, well-mixed dough.
- Mix in baking soda.
- Fold the chopped chocolate into the dough.
- Use a small cookie scoop (about 1 rounded tablespoon per cookie) to scoop the dough onto a baking sheet*
- Bake at 350 degrees for 10 minutes.
- Remove the cookies from the oven and sprinkle them with a pinch of flaked sea salt (optional).
- Cool a few minutes on the baking sheet, then transfer them to a wire cooling rack.
- Cookies are best stored in a baggie in the freezer.
Notes
*The dough is soft and oily, so I recommend using a cookie scoop rather than a spoon to place the dough on the pan.