Whenever I want a low-sugar, low carb treat, I always think to make super-duper easy peanut butter cookies. And when I only have creamy almond butter in the house, then they become almond butter cookies! They’re so versatile that you can replace the peanuts with any kind of but you like. Imagine these as hazelnut or pistachio cookies. Next on the list!
The base recipe for these low carb nut butter cookies is only three ingredients: nut butter, a sweetener of your choosing, and an egg. But I like to switch out the flavors with either extracts (vanilla, almond, maple, etc.) or sugar-free syrups like those from Torani.
Then you can add even more goodies like SF chocolate chips, chopped nuts, or a SF drizzle or dip into chocolate. I also think a good helping of cinnamon rounds everything out, so I included it. You can find similar recipes everywhere, and with good reason. It’s a classic and totally easy to make in huge or tiny batches. And when you’re avoiding flour.
Want more recipes in your life?
- 1 cup nut butter (I used almond butter)
- 1 cup granulated erythritol (or sweetener of your choice, I used Swerve)
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional)
- Preheat oven to 325°F
- Combine all ingredients in a large bowl and mix well.
- Using a spoon or cookie scoop (like this one), scoop dough and roll into 1-inch balls with your hands.
- Place cookies on an ungreased baking sheet (or use a Silpat), and flatten them down with a fork.
- Bake for 12-15 minutes until golden brown. Cool completely on wire racks before storing.
- Feel free to add in sugar free chocolate chips, chopped nuts, or add add a drizzle of melted SF chocolate on top!
Nutrition per cookie (based on 25 cookies in the batch): 60 calories | 5g fat | 1g net carbs | 0.7g sugar | 1.6g protein
If you make this recipe, follow me on Instagram, share a photo, and tag it #BIJOUXANDBITS. I’d love to see what you’re cooking!