In a medium size mixing bowl, add the almond butter, sweetener, almond flour and flaxseed meal.
Combine with a spoon at first then knead vigorously with your hands until it forms a soft cookie dough. The dough is very sticky at first, that is normal, keep kneading the dough to activate the flaxseed meal fiber. They will absorb the moisture and after 1 minute you will be able to form a soft cookie dough ball, slightly sticky, shiny but not dry.
Taste the dough and adjust the sweetness with stevia drops if desired. I recommend vanilla stevia drops to add a lovely vanilla flavor. Make sure you knead the dough again for at least 30 seconds to evenly incorporate the stevia drops into the dough.
Divide the dough into 12 balls of same size.
Place each balls onto a plate covered with parchment paper leaving 1 thumb space between each ball.
Flatten the balls with your hand palm and repeat for each cookie.
Place the plate into the freezer for 10-12 minutes or until the cookies are set.
Meanwhile melt some sugar free chocolate chips. You can either use a microwave or a saucepan.
Remove the cookies from the freezer and dip half of each cookie into the melted chocolate. Return the cookie to the plate after you dipped into the chocolate. If you like, sprinkle crushed roasted almond onto the melted chocolate for extra crunch.
Repeat until all the cookies are decorated.
Place the plate back into the freezer for 2-5 minutes of until the shell is set.
Those are no bake cookies and must be stored in the fridge or they get soft and sticky. Store them in a silicon bag or airtight container for up to 3 weeks.
You can freeze the cookies and defrost at room temperature for 3-4 hours before eating or eat them half frozen for a fresh treat.
Nutrition panel is for one cookie without the additional chocolate toppings. Net carbs per cookies: 1.9 g