Flourless almond butter cookies that are perfectly crunchy on the outside with a chewy middle and give you that extra caffeine boost with your mid morning coffee.

Great for people with an egg allergy too.

Sorry about the sugar pot in the background but it does contain erythritol


Makes 12

185g/3/4 cup creamy almond butter

68g/1/3cup erythritol

3-5 drops liquid Stevia

1 Tbsp finely ground ground espresso

1 tsp baking soda

1/2 tsp vanilla extract

1 tbsp ground flax or chia seeds with 3 Tablespoons water

Preheat oven to 175c/350f

Line your cookie sheet with parchment paper or a silpat baking mat.

Make flaxseed egg by combining ground flax with 3 Tablespoons of water in a small bowl.

While the flaxseed egg gels up, use a large bowl to mix together the almond butter, sugar.

Add flax egg, espresso, baking soda and vanilla and mix until combined.

Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!

Bake for 10-12 minutes.

Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula.

They will harden up while cooling. Once completely cool you can transfer them to a storage container.

NUTRITION: per cookie

Total carbs. 3.25g

Total fibre. 2g

Calories. 8

Net carbs. 1.25g

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