Flourless Chocolate
Almond Butter Cookies
(Paleo optional)
COOKIES
Contributed by Pamela Pantazopoulos
Servings: 12
These are quick and easy to make and don't require any flour, which is hard
to find right now! They are a great option for breakfast, a snack, or with
coffee!
Ingredients
1 cup creamy natural almond butter (I use Barney Smooth Almond Butter)
1 teaspoon melted coconut oil
1/2 cup coconut sugar
1 teaspoon vanilla extract
1 egg, slightly beaten
1/3 cup unsweetened cocoa powder (I use Ghirardelli dark unsweetened
cocoa powder)
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup dark chocolate chips (dairy free or vegan optional) (I use
Ghirardelli premium baking chips, 60% cacao bittersweet chocolate)
Fancy sea salt for sprinkling on top (optional)
Vegan option: use flax egg and vegan chocolate chips
Method
1. Pre-heat oven to 350 degrees F. and line a baking sheet with parchment
paper.
2. In a medium bowl, combine almond butter, coconut oil, sugar, vanilla, egg,
cocoa powder, baking soda, and salt. Mix well until smooth.
3. Fold in chocolate chips.
4. Roll dough into large balls (about 2 tablespoons) and place on baking
sheet.
5. Slightly flatten each dough ball with the palm of your hand.
6. Bake 7-10 min until the edges are set. Careful not to overbake!
7. Once done baking, remove baking sheet from oven and allow cookies to
cool for 5-10 min. Transfer to a wire rack to finish cooling.
8. Sprinkle each cookie with sea salt if desired.
72