•1/2c softened butter
•1/3c low carb sweetener (I used Truvia)
•2 large eggs
•1 tbsp vanilla
•2c almond flour
•1/2tsp baking soda
•2/3c chocolate chips
(I also included some chopped walnuts and probably 2-3tbsp almond butter)
1. Preheat oven to 350*
2. Beat butter and sweetener. Add eggs one at a time for 1 minute and scrape bowl after. Add and beat in vanilla.
3. Add almond flour and baking soda.
4. Beat in almond butter.
5. Fold in chocolate chips (and nuts or other additives) with spatula.
6. Bake for 10-14 minutes.
7. Store in airtight container for up to three days or freeze for up to 2 months.
**Makes 18-24 cookies.**