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Keto Almond Butter Cookies - Simple, Chewy, and Satisfying

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 cup creamy almond butter (unsweetened and well-stirred)
  • 1/2 cup granulated keto sweetener (like erythritol, allulose, or a monk fruit blend)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt (skip if your almond butter is salted)
  • Optional add-ins: 1/4 cup sugar-free dark chocolate chips, chopped nuts, or unsweetened shredded coconut

Method
 

  1. Preheat the oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  2. Mix the wet ingredients: In a medium bowl, combine almond butter, egg, and vanilla. Stir until smooth and fully combined. If your almond butter is very thick, warm it slightly so it blends easily.
  3. Add the dry ingredients: Stir in the sweetener, baking soda, and salt. Mix until a soft dough forms. Fold in any optional add-ins like sugar-free chocolate chips.
  4. Shape the cookies: Scoop about 1 tablespoon of dough per cookie and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
  5. Flatten slightly: Gently press each dough ball with your fingers or a fork. For a classic look, make a light crisscross pattern with a fork. Don’t press too thin; thicker cookies stay chewier.
  6. Bake: Bake for 8–10 minutes, or until the edges are set and lightly golden. The centers will look soft—this is good.
  7. Cool completely: Let the cookies cool on the baking sheet for at least 10 minutes, then transfer to a rack. They firm up as they cool, so be patient.
  8. Serve: Enjoy warm or at room temperature. They pair nicely with coffee, tea, or cold almond milk.