Ingredients
The following ingredients have 4 Servings
- 1/2 cup (122 g) natural almond butter
- 4 tbsp (36 g) powdered erythritol
Instruction
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine ingredients. Stir with a spatula until the erythritol is completely incorporated into the almond butter. The almond butter should also thicken as the erythritol gets incorporated. The dough will be stickier and wetter than your typical cookie dough.
- Use a 2 tsp cookie scoop to scoop out dough and release onto prepared baking sheet. Use your fingertips to smooth out surface. Apply light pressure to the cookie dough balls so they become dome-shaped (they will spread out more during baking but they don't spread a lot.)
- Let cookies bake for about 11-12 minutes or until surface of cookies are firm and edges are a darker shade of brown. Let cookies cool on cookie sheet to fully set before removing.
