Ingredients
- 1/2 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1/2 cup erythritol (or monk fruit sweetener)
- 1/2 cup unsweetened almond butter (or peanut butter)
- 1 tsp vanilla extract
- 1 1/2 cups unsweetened shredded coconut (or almond flakes)
- Pinch of salt
Instructions
- Melt base:
- In a saucepan over medium heat, melt butter.
- Stir in cocoa powder and sweetener until dissolved.
- Mix in nut butter:
- Remove from heat and stir in almond butter, vanilla, and salt until smooth.
- Add dry ingredients:
- Stir in shredded coconut (or almonds) until fully coated.
- Shape cookies:
- Drop spoonfuls of the mixture onto a parchment-lined tray.
- Flatten slightly with the back of a spoon.
- Chill:
- Refrigerate for 30–40 minutes or until firm.
- Serve & store:
- Keep in an airtight container in the fridge for up to a week.
✅ Pro Tip: For extra crunch, mix in chopped pecans or sugar-free chocolate chips before shaping.
