Ingredients

The following ingredients have 9 Servings
  • 1 cup no-stir creamy almond butter, room temperature ((Note 1))
  • 6 tablespoons confectioners swerve sweetener
  • 1/3 cup sugar-free chocolate chips, added last ((Note 3))
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda ((Note 4))

Instruction

  • Prepare: Preheat oven to 350 F. Set aside 2 baking sheets lined with parchment paper.
  • Make Dough: Add all ingredients except chocolate chips to mixing bowl. Using stiff utensil or wooden spoon, stir until all ingredients are completely incorporated and well-mixed, a few minutes. Dough should be thick and dense. Stir in chocolate chips until well-distributed.
  • Form Balls: Form dough into small balls, each about 1.5 tablespoons and 1.5 inches in diameter (Note 5), arranging on baking sheet about 1 to 2 inches apart from each other. This should result in about 18 balls, 9 per baking sheet. Do not flatten balls (Note 6).
  • Bake: Working in 2 batches, transfer first baking sheet to oven. Bake at 350 F until cookies have spread a bit (mound shaped) and just starting to darken into deeper brown around edges, about 8 minutes (Note 7). Repeat with second baking sheet.
  • Cool: Without touching cookies, cool on baking sheet, away from any heat sources. Freshly baked cookies are very soft and will fall apart easily. As they cool, they will firm up. Once completely cooled, serve or store cookies (Note 8).