Preheat oven to 355°F / 180°C. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the creamy almond butter, powdered erythritol, cocoa powder, eggs, butter, almond milk, vanilla extract, and baking powder. Using a spatula fold in the sugar-free chocolate chips. The dough should be thick.
Scoop the chocolate cookie dough onto the baking sheet. This recipe yields 24 cookies, but you can make them larger and make 12 large cookies if desired.
Bake for 10 to 12 minutes in the preheated oven, until the tops look glossy and small cracks begin to appear.
Let the cookies cool slightly before removing from the baking sheet. Enjoy!
Meal Plan Check Boxes: 1 protein 3 Fats or 1 Protein. 2 Fats, 1/2 Fruit
Ingredients:
4 cups baby arugula
3 medium ripe peaches, pitted and sliced
3/4 cup diced yellow bell pepper
3 tbsp chopped walnuts
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
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Ingredients:
1 cup 0% Greek yogurt
1/4 cup fresh chopped mint, divided
2 cloves minced garlic, divided
1 teaspoon extra virgin olive oil
salt and black pepper
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