Ingredients:

  • 1/2 cup (125g) creamy almond butter
  • 1/3 cup (65g) granulated erythritol
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) baking soda
  • 1 tbsp (8g) coconut flour
  • 1/4 tsp (1.5g) sea salt
  • 1/3 cup (60g) keto-friendly semi-sweet chocolate chips
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine almond butter and sweetener, stirring until smooth.
  3. Add the egg and vanilla extract, beating until the batter is glossy and well-emulsified.
  4. Fold in the baking soda, coconut flour, and salt until just combined.
  5. Gently fold in the chocolate chips and cinnamon until evenly distributed.
  6. Scoop 1 tablespoon of dough per cookie, roll into balls, and place 2 inches apart on a lined baking sheet.
  7. Press down slightly with your palm to flatten the tops.
  8. Bake for 8–10 minutes, or until the edges are golden brown and the centers remain slightly soft.
  9. Cool on the baking sheet for at least 10 minutes to allow the cookies to firm up.