Cuz who doesn’t love freshly baked chocolate chunk cookies?!? Bonus is, these tasty low-carb treats are grain, gluten, & refined sugar free, and packed with healthy fats and protein. Know what that means? Go ahead a have a couple for breakfast!
Ingredients for 8-12 cookies
1 cup almond butter (I like to use crunchy)
1/3 cup Swerve Confectioners’ sugar-free sweetener (or substitute coconut sugar or maple syrup)
2 pasture-raised eggs or flax eggs (see note below)
1 Tbsp avocado oil
1 tsp pure vanilla extract
1/3 cup Nuzest Clean Lean vanilla protein
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup dark chocolate chunks or chips (I like to use Enjoy Life Foods dairy-free chunks or Lily’s Sweets sugar-free chips)
optional sea salt flakes for topping
Note: For 2 flax eggs, mix 2 Tbsp ground flax with 5 Tbsp warm water and allow to sit for 5 to 10 minutes until a gloopy egg-like consistency is achieved.
Preheat oven to 350F and line a baking sheet with parchment.
In a medium bowl, whisk together the almond butter, sweetener, eggs, oil, and vanilla. Add the protein powder, baking soda, and sea salt and stir until well combined. Fold in chocolate chunks/chips.
Using a spoon, scoop out balls of sticky dough and place on prepared baking sheet. Flatten slightly with a fork and bake for 8 to 10 minutes. The key with these cookies is to slightly undercook them so that they are crispy on the outside but soft and chewy on the inside!
Cool on pan for 10 minutes then remove to a wire rack to finish cooling. Sprinkle with sea salt flakes as desired.
Almond Butter Chocolate Chunk Protein Cookies can be stored in an airtight container at room temperature for 3 to 4 days, in the fridge for a week, or the freezer for 1 to 2 months.
Approximate nutritional information per cookie (based on 12 cookies using eggs and Lily’s sugar-free chocolate chips): 180 calories, 12.7 g carbohydrates with 3g net carbs, 4.2 g fibre, 15.8 g fat, 7.1 g protein