SEA SALT BROOKIES

SEA SALT BROOKIES

BY Carolyn Ketchum

INGREDIENTS:

BROOKIES

3/4 cup creamy almond butter
2 ounces unsweetened chocolate, chopped
2 tbsp butter
2/3 cup Swerve Brown (or Granular)
1 large egg
1/2 cup almond flour
1 tsp baking powder
1/3 cup chocolate chips
Flaked sea salt

NUTRITIONAL FACTS:

Calories: 130
Protein: 4g
Total Fat: 11g
Total Saturated Fat: 3g
Carbohydrates: 15g
Dietary Fiber: 4g
Sugars: 2g
Swerve: 8g
Cholesterol: 15mg
Sodium: 125mg

DIRECTIONS:

BROOKIES

Step 1

Preheat the oven to 325F and line a large baking sheet with a silicone mat or parchment paper.

Step 2

In a heatproof bowl set over a pan of barely simmering water, combine the almond butter, chocolate, and butter. Stir until melted and smooth, then stir in the Swerve until well combined, breaking up any clumps. Whisk in the egg.

Step 3

Add the almond flour, and baking powder and stir until the dough comes together, then stir in the chocolate chips. If the dough is too sticky to roll into balls, use a little more almond flour until it’s like cookie dough.

Step 4

Roll into 16 balls (about 1 inch in diameter) and place on the prepared baking sheet. Press down to about 1/2 inch thick.

Step 5

Bake 10 to 14 minutes, until just barely firm to the touch. Remove and sprinkle the tops with a little flaked sea salt. Let cool completely on the pan.