2 cups Almond Flour
1 cup of Almond Butter
1/2 cup of Ghee
1/2-1 cup of sugar (we use low carb organic coconut palm sugar)
1/2 cup of chocolate chips (we use cocoa nibs to keep it low carb and keto friendly)
2 tsps. of pure vanilla extract
1 tsp ground cinnamon
1/2 tsp himalayan salt
Melt ghee butter for approx. 20-30 seconds.
Grab a medium to large size mixing bowl and all your ingredients together including your melted ghee butter except your cocoa nibs.
Make sure all your ingredients are well combined then you can incorporate your half a cup of cocoa nibs until mixed together.
Take a miniature sized ice cream scooper and make little bite sized cookie balls.
Transfer each scoop of cookie dough to a parchment lined plate and freeze for 1 hour.
Pull out after 1 hour and they are ready!
Store leftovers in the refrigerator or freezer in a a sealed freezer bag or container.
ENJOY! These are one of my husband's favorite Keto desserts!