Ingredients
- 6 tablespoons no-stir almond butter
- 2 tablespoons unsalted butter
- 2 1/2 tablespoons monk fruit sweetener
- 1 1/4 cups almond flour
- 1/2 cup unsweetened coconut flakes
- Pinch of salt
- 2 tablespoons sugar-free chocolate chips
Instructions
- In a large, microwave-safe bowl, melt the almond butter and butter until smooth and creamy, about 1 minute
- Whisk in the monk fruit until dissolved. Then, stir in the almond flour, coconut flakes, and salt.
- Place the bowl in the refrigerator for 15 minutes to chill.
- Once chilled, stir in the chocolate chips.
- Roll heaping cookie scoops into balls and place onto a cookie sheet lined with parchment paper. Press cookies out slightly until they are about 1/2-inch thick.
- Cover and refrigerate for at least an hour.
- Enjoy!