Swerve Sweetener

• 1 cup creamy almond butter (mix well before measuring)
• ½ cup Swerve Brown or Swerve Granular
• 1 tsp vanilla extract
• 1 large egg
• 2 ounces sugar-free dark chocolate, chopped

1. Preheat the oven to 350F and line a large baking sheet with parchment or a silicone mat.
2. In a large bowl, beat the almond butter, Swerve, and vanilla together until smooth. Beat in the egg. The dough should thicken and come together like regular cookie dough. Stir in the chopped chocolate.
3. Roll into 1 inch balls and place on the prepared baking sheet. You should get about 16 cookies. Press down lightly to flatten to about ½ inch thick.
4. Bake 10 to 15 minutes, until the cookies are puffed and set around the edges but still very soft in the middle. Remove and let cool completely.

Serves 16