Creamy Almond Butter Cookies

Creamy Almond Butter Cookies

I  would never had thought a cookie could be creamy, but these little circles are just that! Super packed with protein, and fiber, you can’t go wrong with these low carb cookies. Feel free to add in your favorite dried fruit, or chocolate chips to make these even more rich! Enjoy!



2 Organic Egg Whites

3/4 Cup Almond Butter

1/4 Cup Coconut Oil

1 Cup Shredded Coconut

1/4 Cup Erythritol

1/3 Cup Coconut Sugar

1 1/2 Tsp Vanilla Extract

Scant 1/4 Tsp Sea Salt


In a large bowl, using your standing mixer or handheld beater, beat egg whites on high until stiff peaks form. Approximately 5-7 minutes. Set beaten egg whites aside. Place remaining ingredients in medium size sauce pan, and heat on medium to low heat. Stir ingredients as they melt, making sure not to allow the almond butter to burn. Once all ingredients are completely melted, and incorporated together, fold in beaten egg whites with a spatula until combined. Drop the batter by the spoonful onto a parchment or silicone lined baking sheet. Bake at 325 degrees Fahrenheit for 12-17 minutes or until golden brown on the edges. Allow to cool for 10 minutes, then place in freezer for an additional 15 minutes to allow the coconut oil to harden. Store in refrigerator.



Abby Butterfield


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