These are my DREAM cookies—crispy, but still chewy in the middle. Plus, they’re gluten-free, sugar-free, and low-carb! With just a few simple ingredients, you can make healthy Fall-time (or anytime) cookies.
1 cup almond butter
2 Tbsp cacao nibs
⅓ – ½ cup erythritol to taste
¼ tsp salt
Preheat oven to 350°F (180°C).
Combine the almond butter, eggs, erythritol, and salt in a bowl. Beat with a hand mixer until a creamy, well incorporated mixture forms.
Stir in your cacao nibs.
Spoon balls of dough (2 teaspoons in size, a cookie scooper works great) onto a baking sheet lined with parchment and sprayed.
Press your cookies down on the tops so they are flattened a bit.
Bake for 15-17 minutes, until beginning to brown. They will firm up a bit as they cool.
Allow to cool slightly before devouring!
Yields 24 cookies
Per serving: 2g carbs – 2g dietary fiber = 0g net carbs
Serving: 1 cookie (depending on size)