chewy chocolate almond butter cookies
Ingredients
- 1/2 cup creamy almond butter (I used @barneybutter)
- 1/4 cup melted coconut oil
- 1 flax egg (1 tbsp flax seed meal + 3 tbsp water)
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3/4 cup coconut sugar
- 1/2 cup gluten-free all-purpose flour (I love @bobsredmill 1-1)
- 3/4 cup almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- dark chocolate (i used @theochocolate 70% dark choc. bar)
Preparation
Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
In a large bowl, whisk together almond butter, oil, flax egg, vanilla, vinegar and sugar until creamy.
Stir in flours, baking soda, and salt until a soft dough forms.
Refrigerate for 20 minutes.
Using a small cookie scoop, scoop dough onto baking sheet.
Slightly press down with the palm of your hands.
Roughly chop chocolate bar and press a square onto the center of each cookie.
(Optional): Sprinkle over a bit of pumpkin seeds and sesame seeds.
Bake for 15 minutes.
Important! Let cool for 10 minutes before transferring to another surface.
Enjoy!
