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prep time
25 min
cook time
15 min
ready time
40 min
Keto Chocolate Almond Butter Cookies
These cookies are delicious and almost like their peanut butter cookie counterpart but made with chocolate and almond butter instead. The dough can be made in one bowl and requires no creaming of ingredients. They are perfect for any last-minute baking! Feel free to add peanut butter or any other nut butter than almond butter. However, the almond butter has a less distinctive taste, which helps the chocolate flavor shine through.
Can I use other nut butter?
Yes! Feel free to substitute the almond butter with no-sugar-added nut butter like peanut butter, cashew, or mixed nut butter.
How do I store finished cookies?
These cookies have a nice crumbly texture and will store very well in an airtight container at room temperature for over a week.
Are these cookies paleo?
Yes! All the ingredients in the cookie dough are Paleo-friendly. Despite the addition of honey and coconut sugar, each cookie is still Low Carb.
Net Carbs
4.6 g
Fiber
1.6 g
Total Carbs
6.2 g
Protein
2.5 g
Fats
7.3 g
94 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond butter
1 cup
Coconut oil
0.25 cup
Raw egg
1 large
Coconut Sugar
0.33 cup
Honey
3 tablespoon
Almond extract
1 teaspoon
Almond flour
0.75 cup
Coconut flour
0.25 cup
Cocoa powder
0.25 cup
Coarse Kosher Salt
0.25 tsp
Recipe Steps
steps 4
40 min
Step 1
Preheat an oven to 350 F. Line two baking sheets with parchment paper. In a medium-sized mixing bowl, combine the almond butter, melted coconut oil, egg, coconut sugar, honey, and almond extract. If your almond butter is on the drier side, feel free to add 1-2 tbsp more of melted coconut oil. Mix well to combine.Step 2
Next, add in the almond flour, coconut flour, cocoa powder, and kosher salt. Mix well to combine.Step 3
Use a 1 oz cookie scoop to press the cookie dough into and then release each scoop onto the baking sheet. These cookies will not spread much at all; you only need to leave enough room to press the cookies down with a fork. You should be able to fit half of the batch of cookies onto the baking sheet.Step 4
Press the cookies down in either direction with a fork (one press and then another perpendicular to the first). Bake the cookies for 7 minutes or until lightly browned. Store in an airtight container.
