Keto Chocolate Chip Soft-Batch Cookies

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer, add the eggs, Allulose, and Almond Butter. Using the paddle attachment, mix on medium speed until very smooth.
3. Add in the melted butter and Cocoa Butter, and vanilla. Mix again until smooth.
4. Add in all remaining ingredients and mix on medium speed until a thick, smooth dough has formed. This will be thicker and slightly stickier than your standard cookie dough.
5. Using a small cookie scoop, place scoops of cookie dough 1-2" apart on the prepared cookie sheet. Slightly flatten each ball (use your hands or the bottom of a flat glass/container).
6. Bake in the preheated oven for 8-9 minutes, or just until the edges start to brown. Remove from oven and let cool on the pan for about 10 minutes, then gently remove to continue cooling on a wire rack.
7. Cookies can be stored in an airtight container at room temp for up 6 months. We think they actually taste better as they age 🙂 They can be frozen (preferably individually wrapped) to extend their shelf life.