Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (122 g) natural creamy almond butter (unsweetened)
  • 1 tbsp (7 g) unsweetened cocoa powder
  • 1/4 cup (2 oz) Lakanto sugar free maple syrup

Instruction

  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • In a large mixing bowl, add almond butter and cocoa powder. Stir until cocoa powder is completely incorporated into the almond butter and the spread is uniform in color. Do not add in the syrup until after the cocoa powder is fully mixed in.
  • Add in the syrup. Fold and stir it into the spread until the syrup is completely incorporated. As you continue to stir you should notice that the spread is beginnging to firm up like a cookie dough. Stir until the dough has pulled away from the sides of the bowl and is firm enough for you to grab and roll into a ball. Your dough ball may look oily but this is actually just the syrup.
  • Using a 1 tbsp measuring spoon, measure out 1 tbsp dough balls, placing them on the cookie sheet spaced 2 inches apart. Roll each dough ball between the palm of your hands. Flatten the dough balls into thick round disks using the palm of your hand.
  • Bake for about 10 minutes or until cookies no longer look wet on the surface and are slightly cracked. Let cookies cool on baking sheet before removing. Uneaten cookies can be stored in an airtight container at room temperature.