Preheat oven to 350. Line 2 large cookie sheets with parchment paper.
Mix together the almond butter, coconut oil, and sweetener with an electric mixer until smooth.
Add in the rest of the ingredients and mix until incorporated.
Form 18 cookies on the cookie sheets. Bake for 12 minutes. They will be soft but golden around the edges. Cool completely.
Optional: Spead a little melted white chocolate on the bottom of one cookie, sandwich with a second cookie. Repeat.
Notes
Nutrition: the nutrition facts are set for 1 cookie. Each cookie has only 1 NET carb. If you make sandwich cookies and use the white chocolate they will each have 3 NET carbs.Substitutions: swap the almond butter for peanut butter if you’d rather. You can also sub the white chocolate chips for sugar-free chocolate chips. Prep Time: prepare the batter, flash freeze it into cookie dough balls. Bake without thawing and add an additional minute or two to your baking time. To Store: after the cookies are cooled, place them inside a food storage container that is airtight. They will last 3 or 4 days. To Freeze: flash freeze the cookies on a baking sheet and put them in the freezer. Once frozen add them to a freezer bag and they will last 2-3 months in the freezer. Notes on Sweeteners: