In a large mixing bowl add the almond butter, egg, vanilla extract and melted butter. Mix all together using a silicone spatula.
Then add the dry ingredients, the almond flour, erythritol, baking powder and chocolate chips. If like me you don’t get chocolate chips then use any Keto friendly chocolate bar and chop it into chunks.
Divide the mixture into 10 equal parts to make the cookies.
Place the cookies on a baking tray lined with parchment paper and shape them. If you prefer thin cookies press them out thinner, if you want a fat cookie don’t press as much.
Cook in a pre-heated oven at 175C for 12-15 minutes till the edges are golden brown.
Once cooked allow them to cool COMPLETELY before digging in.
Store in an airtight container on your counter for a week or put in the fridge/freezer to store for longer.