YIELD: 21 cookies
INGREDIENTS:
1 cup smooth almond butter
1/4 cup golden monkfruit sweetener
1 pasture-raised egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon pink salt
2 dropperfuls vanilla-flavored liquid stevia
3 dropperfuls liquid stevia
1/4 cup sugar-free chocolate chips
1/4 cup chopped raw organic walnuts
INSTRUCTIONS:
(You will need a piece of parchment paper to go on your cookie sheet.)
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Place all the ingredients except the chocolate chips and walnuts in a mixing bowl. Using an electric mixer, mix into a smooth dough.
Add the chocolate chips and walnuts to the dough, and mix with a spoon.
Place 1 heaping tablespoon of dough on the prepared baking sheet. Repeat, spacing the cookies about ½ inch apart, until all the dough has been used. You should get about 21 cookies. Using your hands, flatten each cookie into a round shape.
Bake for 10 minutes. To check for doneness, gently insert a fork or toothpick into one cookie; if it comes out clean, they are ready. If not, return to the oven for 1 to 2 minutes. Remove from the oven and set aside to cool on the baking sheet for 20 minutes.
Using a spatula, transfer the cookies to a cooling rack. The cookies will harden and become less crumbly as they cool.
Serve or store in the refrigerator for up to a week or in the freezer for up to 3 months.
SOURCE: Dr. Jocker's