Preheat oven to 180C (350F). Line one or two cookie sheet(s) with parchment paper. This recipe makes 10 large cookies (about 4 inches wide) so I used 2 cookie sheets. Set aside.
In a medium size mixing bowl add all the ingredients starting with the fresh runny almond butter, sugar-free crystal sweetener of your choice, unsweetened cocoa powder, baking powder, beaten eggs and unsweetened almond milk.
Stir until it forms a consistent thick chocolate cookie batter.
Stir in sugar-free chocolate chips if you like or chopped nuts of your choice.
Scoop the cookie batter with a cookie spoon and shape 10 large cookie balls. The dough is thick and sticky like brownie batter and that is what you want to create soft 'brownie cookies'
Place each dollop of cookie batter on the prepared cookie sheets leaving a 2-thumb space between each cookie. The cookies slightly expand while baking so leave enough room between each of them.
Spread/flatten the cookie batter with the back of a spoon. It is sticky so I recommend you slightly oil or wet the spoon with water to spread easily the batter. Sprinkle extra sugar free chocolate chips on top of each cookies if desired.
Bake at 180C(350F) for 15-17 minutes or until the top is set, crackle but center is still soft and moist. Careful, don't over-bake or they will get dry in the center. If you decided to make smaller cookies to decrease carbs per serve they will bake faster. For 20 cookies they will bake between 12-15 minutes.
Remove cookie sheet from the oven and cool the cookies 5 minutes on the tray.
Slide a spatula under each cookies to transfer them to a cooling rack.
Wait 1 hour to cool then serve with a pinch of sea salt on top.
Store 4 days in a cookie jar at room temperature or freeze the cookies in a zip bag and defrost the day before serving.
Recipe makes 10 large cookies, net carbs per large cookie about 4 inches wide (10 cm): 3.5g. To halve the carbs per serve (1.7g net carb), divide recipe into 20 small cookies and reduce baking time as per recipe.