Ingredients:
-1 cup creamy almond butter
-3/4 cup sugar substitute (Baking Stevia, Sugar in the Raw or Baking Splenda)
-1 Tablespoon instant coffee (caffeine or defaf)
-1 teaspoon baking soda
-1/2 teaspoon vanilla
-1 egg
-1 tbsp chia seeds
Directions:
Preheat oven to 375° degrees. Line your cookie sheet with parchment paper.
-Mix all ingredients together by hand until well blended. Shape dough into small balls. Use the back of a fork to press balls lightly, both vertically and horizontally to make the traditional peanut butter cookie crisscross pattern.
-Bake for 10-12 minutes. Allow to cool on pan for at least 10-20 minutes. Gently remove cookies from cookie sheet with a spatula, place them on a plate/serving tray (not on top of one another) and put the tray in the freezer for a few hours so the cookies can harden.
-Place them in a sealed container or freezer bags. Place in Freezer and allow to settle. Remove from Freezer a few minutes before eaten and enjoy!
