These chocolate cookies use almond butter, cocoa, eggs, and a granulated sweetener.
Ingredients
- 1½ cups almond butter
- 2 eggs
- ½ cup low-calorie natural sweetener, such as Swerve
- ⅓ cup unsweetened cocoa powder, sifted
- 1 teaspoon sugar-free vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the almond butter, eggs, sweetener, cocoa, vanilla, and salt in a food processor. Pulse until a dough forms.
- Roll the dough into 1-inch balls and place them on the prepared sheet.
- Press each ball twice with a fork to make a crisscross pattern.
- Bake for about 12 minutes, until the edges are firm and the centers reach 160°F (71°C).
- Cool on the baking sheet for 1 minute, then transfer the cookies to a wire rack to cool completely.
