Instructions

1. In a large mixing bowl combine nut butter, allulose, egg, vanilla and almond extract, baking soda, and kosher salt together.
2. Fold in chocolate chips.
3. Refrigerate bowl for 45 minutes.
4. Preheat oven to 350 degrees.
5. Line a large, rimmed baking sheet with parchment or a silicone baking mat.
6. Divide the dough into 12 equally sized balls.
7. Place the balls of dough on the prepared baking sheet, keeping them 1 ½-inches apart.
8. Sprinkle with flaky salt, if using.
9. Bake for 10-12 minutes, or until the edges are lightly browned, and the center is still slightly soft.
10. Cool the cookies on the baking sheet for 10 minutes, and then place them on a cooling rack.
11. Store in an airtight container for up to 3 days, or refrigerate for up to 2 weeks.