C H O C O L a T E a L M O N D B U T T E R C O O K I E S
Ingredients
- 1 cup almond butter
- 1 egg
- 1 ripe banana
- 1/3 cup tapioca flour
- 1/3 – 1/2 cup coconut sugar
- 1 tsp vanilla extract
- Pinch of cinnamon
- 1 tsp baking powder
- 1 Tbsp maple syrup
- 1/2 tsp sea salt
- 1 cup dark chocolate chunks
Preparation
Place your almond butter, egg, and banana in a large bowl or stand mixer. Mix well until banana is blended
Add in your flour, sugar, spices, baking powder, and extract. Mix again. Fold in your maple syrup, chocolate chips and pinch of sea salt
Chill in the fridge for 1-2 hours or freeze for 15-20 minutes. Don’t skip this step
After the dough hardens, scoop onto a lined baking sheet at least 5cm apart. Press each cookie flat with a fork
Bake at 180C for 9-11 minutes. Let cool completely before moving to a wire rack