Almond Butter Cookies

Almond Butter Cookies

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
  • 1 egg
  • ⅓ – ½ cup erythritol to taste
  • ¼ tsp salt
  • Procedure

  • 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
  • Nutritional Info

    Serving: 1 cookie (depending on size)
    24 servings
    Calories: 69

    • 2g Carbs

    • 6g Fat

    • 3g Protein

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