Makes 24 cookiesCalories 100 Prep Time 10 minutesTotal Time 25 minutes
Ingredients
½ cup all purpose flour
1 tablespoon Dutched cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
4 tablespoons unsalted butter, softened
⅔ cup unsweetened almond butter
⅓ cup Splenda® Monk Fruit Granulated Sweetener
1 large egg
1 teaspoon vanilla
2 teaspoons instant espresso powder
3 ounces dark chocolate, chopped
1 tablespoon flaky sea salt
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
100
Total Fat
8g
Saturated Fat
2.5g
Cholesterol
15mg
Sodium
370mg
Total Carbs
8g
Dietary Fiber
1g
Sugars
1g
Added Sugars
0g
Protein
2g
Instructions
Preheat oven to 350°F and line 2 baking sheets with parchment. Whisk together flour, cocoa powder, baking soda and salt, set aside.
Place unsalted butter into large bowl. Microwave for 45 seconds, or until melted. Add almond butter, Splenda Sweetener, egg, vanilla and espresso powder and whisk until smooth.
Sprinkle dry ingredients into almond butter mixture along with chopped chocolate, and stir until combined and no dry flour remains.
Scoop dough in generous tablespoons onto prepared baking sheets, leaving about 1-1/2” between each cookie. Sprinkle each cookie with sea salt.
Bake for 8 minutes, or until firm at the edges, but still very soft in the middle. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
