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These cookies are so simple to make and so rich and delicious to eat. You really have no excuse not to make them!

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More keto vegan recipes:
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INGREDIENTS
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(Makes 6 large cookies or 12 small ones)
120g almond flour (or any nut/seed flour of your choice)
½ teaspoon baking soda
3 tablespoons nut butter 120g (peanut, hazelnut, macadamia nut butter all work really well)
23 tablespoons erythritol (or any sweetener of your choice. Adjust the amount accordingly)
Dark chocolate (in a block or chips)

Chocolate version (on top of the ingredients above)
34 tablespoon raw cacao powder


DIRECTIONS
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Cut the dark chocolate in chocolate chip sizes if you use the whole block.

To make the base cookie dough. Place almond flour, baking soda and the sweetener (if you’re using liquid sweetener add it in the next step) in a mixing bowl. Give it a quick mix. Add in the nut butter and mix/knead all ingredients in the bowl together till it forms a soft dough. Fold in the dark chocolate pieces so they are evenly distributed.

Divide the cookie dough in 612 equal portions. Roll each portion into ball shape and place them on a lined baking tray. Use your fingers and press each ball flat to the desired thickness. Dot a few more pieces of chocolate on top of each cookie dough.

Bake the dough in a 170180°C/325350°F preheated oven for 1215 minutes. Check the cookies at around the 12 minute mark and see if they need further baking time. If the cookies are browning at the edges and look set they are ready to come out of the oven.

Leave the cookies to cool to room temperature.