Since Peanut Butter is banned in my house for now …

If you know me at all, you should know by now that I am “all or nothing” – how does that relate to Peanut Butter?  Well, it was one of the only things left in my kitchen with a high amount of (added) sugar.

You can probably finish the rest of the story.  So … almond butter it is!  Easiest recipe; throw it all in a bowl and mix with a fork.

Table of Contents

Ingredients

• 1 cup Almond Butter, smooth
• 1/2 cup Sugar Substitute
  Pyure Bakeable Powdered
• 4 tablespoons Cocoa Powder, unsweetened
• 1 Large Egg
• 1/4 cup Sugar-Free Chocolate Chips (optional)
  Lily’s Chocolate Chips
• 3 tablespoons Almond Milk, unsweetened
• pinch of Salt
• 1/2 teaspoon Xantham Gum

Directions

1. Preheat oven to 350.
2. Mix all ingredients together, except Almond Milk.
3. If your mix is crumbly, thin it with up to 3 tablespoons of Almond Milk.  Batter should appear fudgy and soft, but not runny.
4. Add chocolate chips and stir.  (optional)
5. Roll into 12 balls and flatten.
6. Bake for 10-12 minutes until cookies begin to crack.
   (12 in my oven)

Nutrition Facts

• Total Servings:  12 cookies
• Serving Size:  1 cookie
• Total Carbs:  5.6g
• Net Carbs:  2.9g
• Fat:  12.3g
• Protein:  4.8g

If you’re looking for an even lower net carb cookie recipe, try our Snickerdoodle!

Additional Recipes

• Breakfast
• Lunch
• Dinner
• Dessert
• Snacks