I have tried many different low-carb, sugar-free chocolate cookie recipes and these are my favorite. They're moist, chewy, and so decadent!
Ingredients
- ½ cups almond butter: 1 piece
- low-calorie natural sweetener (such as Swerve®): 0.5 cup
- unsweetened cocoa powder, sifted: 0.33333 cup
- eggs: 2 piece
- sugar-free vanilla extract: 1 tsp
- pinch salt: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Combine almond butter, sweetener, cocoa powder, eggs, vanilla, and salt in the bowl of a food processor; pulse until a dough forms.
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Roll dough into fifteen 1-inch balls. Place balls onto the prepared baking sheet. Press down twice on each ball with a fork to make a crisscross pattern.
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Bake in the preheated oven until edges are firm, about 12 minutes.
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Remove from the oven and cool briefly on the baking sheet before removing to a wire rack to cool completely.
