The other day I found a huge almond butter container that somehow ended up sitting in our pantry unemptied. Its shelflife was coming to an end.
These things happen, having a "mama brain." I wanted to do something about it, and the first thing that crossed my mind was baking a nice big batch of keto almond butter cookies.
It turned out to be a great decision. I didn't care that cookie baking season was practically over and that the desserts in our home have lately been made with fresh strawberries.
On a rainy and warm spring day, nothing beats seating on a balcony with a cup of hot coffee accompanied by a keto almond cookie!
These are quick and easy to make, just gather all the ingredients, and you'll be done in no time!
Keto Almond Butter Cookies Ingredients
The very heart of these cookies is, naturally, almond butter. Have at least a cup of the smooth variety for a batch.
Use a sweetener that you most enjoy on your keto journey. We use our usual keto-friendly blend of erythritol and monk fruit.
Almond flour is best blanched and finely ground. Unblanched almond flour will make cookies darker, which is not a problem. Just make sure it is not coarsely ground.
The rest of the ingredients is pretty much supplemental. One egg, a tad of baking soda, vanilla extract, and a dash of salt.
Almond milk is optional if you find your mixture too dry.
Last but certainly not least, We add some sugar-free chocolate chips. Besides all the almonds, these will enhance the cookies and bring life out of them.
The Equipment
Besides the oven, one medium or large bowl and a fork or a spatula is everything you essentially need for this quick and easy recipe.
How to Make and Bake the Almond Butter Cookies
- First off, preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
- Next, put all the ingredients, except chocolate chips and almond flour, into a medium-sized bowl.
- Mix well with a fork or a rubber spatula until combined.
- If the mixture is crumbly, add some almond milk and stir. Add enough almond milk to make the batter fudgy and sticky but do not make it runny.
- Add your sugar-free chocolate chips and stir.
- Using your hands, roll 12 balls, put them on the baking pan, and press each one down with a wet fork.
- Bake for 10 or 12 minutes. The cookies will probably start showing little cracks when they're done.
- The important last step is to let the cookies cool COMPLETELY before handling them. These are very soft when hot or warm and will easily fall apart straight out of the oven. When cooled down, they will firm up.
Baking and Storing Tips
My batter is crumbly. How much almond milk is safe to add?
It is usually enough to add 2 tablespoon of almond milk per batch to make the batter fudgy and sticky. If not, add 3 tablespoon at the most.
I don't have any sugar-free chocolate chips. What are the alternatives?
You can always make tiny chops out of any sugar-free chocolate or dark chocolate with at least 85% cocoa.
My cookies are crumbly! Where did I go wrong?
Most probably, you just didn't let them cool down completely before handling them. Let the baking pan rest at room temperature until the cookies firm up.
Are these cookies gooey or crunchy?
If you make them exactly as stated in the recipe, the cookies should turn out soft and gooey in the middle and only slightly crunchy on the edges.
If you'd like to get crunchier cookies, make them smaller and flatter and bake for an additional couple of minutes.
How do I store the cookies?
These almond butter cookies will be fine waiting in a container at room temperature for up to 5 days.
Almond Butter Cookies
Ingredients
- 1 cup almond butter - smooth
- ½ cup sweetener
- 6 tablespoon blanched almond flour - finely ground
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 dash salt
- ¼ cup dark chocolate chips - or chopped dark chocolate
- 2 tablespoon almond milk - optional
Instructions
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a medium-sized bowl, using a fork or a rubber spatula, mix all the ingredients, except chocolate chips and almond milk.
- If the mixture is crumbly, add some 1 or 2 tablespoon almond milk and stir. Add enough almond milk to make the batter fudgy and sticky but not runny.
- Add in sugar-free chocolate chips and stir.
- Roll 12 balls with your hands, put them on the baking pan, and press each one down with a wet fork.
- Bake for 10 or 12 minutes. The cookies will probably start showing little cracks when they're done.
- Let the cookies cool down completely before handling them. They will be very soft out of the oven and will firm up when cooled down.
Video
Notes
Nutrition
MORE KETO COOKIES RECIPES TO TRY!
If you love this low-carb keto cookies recipe, I recommend you also try my other cookies:
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