These are my favorite low carb cookie that pair perfectly with a glass of milk. This is a one bowl recipe, using simple ingredients, for a quick batch of cookies. I want to encourage you to look for almond butter that has 1 or 2 ingredients (almonds & salt). For a richer flavor, I love buying a roasted almond butter. Added sugars and oils are unnecessary and can be harmful. Once opened, almond butter should be kept in the fridge to keep the ingredients from separating. However, if you eat it as much as I do, there is no need to store it in the fridge!
These are super healthy! I have found the better I fill my insides the better I feel on the outside. My hair is shiny, my brain stays happy (aka happy moods) which means more smiles and stable sugars. I can use these improvements in myself to serve others with a happy and healthy heart. Now for the recipe:
-You can substitute 1 tsp Vanilla Extract for 1/2tsp Maple extract + 1/2 tsp Vanilla Extract
- Use 1 cup Coconut Sugar in replace of the sugar free sweetener.
Preheat oven to 350 F.
Mix all of your ingredients in a bowl until well combined
Use 1 heaping tablespoon to measure out your cookies on a Lightly greased cookie sheet
Press/Flatten cookies down with hand before baking.
Bake on middle rack for 8-10 min.
Let sit for 5 min before removing off cookie sheet.
Makes 20-25 cookies
If you use the Brands I used below then each cookie = 2.8g carbs with 1.2g fiber
To Learn More about the products I used in this recipe, check out the links I have attached above!
-xo Charlotte Faith
Because these cookies won't crumble on you they're great for sharing with friends!
From my kitchen to yours,
Merry Christmas and Happy Holidays!
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