1 cup almond butter
1 cup equivalent granular sweetener of choice (I used Swerve)
1 tsp vanilla
1 tsp baking soda
1 1/2 cups chocolate chips
1/3 cup almond milk
Preheat oven to 350 F. Combine the almond butter and sweetener. Add the egg, vanilla, and baking soda. Scoop cookies onto a parchment paper lined cookie sheet. Flatten the cookies using a fork to make the crisscross pattern (Each time you go to press down on the cookies to make the crisscross pattern, dip the fork in the granular sweetener first to help keep the fork from sticking to the dough). Bake for 10-12 minutes or until golden brown.
Optional: Melt 1 1/2 cup of chocolate chips of your choice. Add 1/3 cup almond milk and sweeten to taste. Dip each cookie into the chocolate.
Low Carb Chocolate Dipped Almond Butter Cookies: 26 net carbs (for the entire recipe [does not include the chocolate]–makes 26 cookies–1 net carb per cookie)