I’ve seen variations of these cookies all over Pinterest that are normally made with Peanut Butter and sugar (or Splenda). Making these cookies reminded me of the first time I saw the recipe. I had just graduated from college and my diet consisted of basically the following: fried chicken, pizza, chicken tenders, fries, and lots of sweets. It was during this time that I started watching the Food Network, even though I hardly ever cooked. Quickly I found my passion for cooking, but particularly baking.

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It all started when I was watching Paula Deen’s show and she had a segment about Magical Peanut Butter Cookies. I was excited because I had all the ingredients on hand (I always had Splenda around because of my on again off again low carbing). I never realized just how “magical” these cookies would turn out to be. I made the cookies right away and that sparked me to get in the kitchen more and to create delicious baked goods. Even though it would be a few years before I would regain control of my diet, I will always remember these cookies as giving me a passion to be in the kitchen. I’ve since gone away from eating sugar filled baked goods and now I prefer to whip up something savory with the occasional low carb treat here and there. My new obsession is almond butter and I knew it would be perfect in these cookies.



1 cup equivalent granular sweetener of choice (I used

1 egg

1 tsp vanilla

1 tsp baking soda

Optional:

1 1/2 cups chocolate chips (

1/3 cup almond milk 1 cup almond butter1 cup equivalent granular sweetener of choice (I used Swerve or use coconut sugar for Paleo)1 egg1 tsp vanilla1 tsp baking sodaOptional:1 1/2 cups chocolate chips ( stevia sweetened for low carb or dairy free chocolate chips for paleo)1/3 cup almond milk I used the following ingredients for Low Carb Chocolate Dipped Almond Butter Cookies:

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.

Net Carb Count*:

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)





~Karen

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.Comments: These cookies are so easy to throw together and dipping them in chocolate makes the cookies extra special. These days I prefer to use Swerve for all my baking, but feel free to use the sweetener that you prefer.Enjoy!

Products I used for this meal (click the image for more info or to purchase):



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