Chocolate Almond Butter Chunk Cookies
Ingredients
- 1/4 cup coconut oil, solid but soft
- 1/4 cup almond butter
- 2 TB date syrup (add one more TB for sweeter cookies)
- 2 TB coconut sugar (add one more TB for sweeter cookies)
- 1/2 tbsp pure vanilla extract
- 1 flax egg (1 Tbsp ground flaxseed + 3 TB water, allowed to sit 10 minutes)
- 1 cup + 2 Tbsp blanched almond flour
- 1/4 cup tapioca starch
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup dark chocolate chips
- A few broken pieces of almond butter filled chocolate bar
Preparation
Prepare your flax egg as described above and set aside. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
Whisk together the almond and tapioca flours, baking soda, and salt, then set aside.
In a separate bowl with an electric mixer or whisk, cream together the nut butter and coconut oil until smooth, then add the date syrup, coconut sugar, and vanilla, and continue to mix until very smooth.
Add in the flax egg and continue to whisk or beat on low until fully combined.
Slowly mix in the flour mixture with a spoon until a sticky cookie dough forms. Fold in the chocolate chips, then chill the mixture in the fridge for 10 minutes if the dough is very sticky. If it's scoopable, there's no need to chill.
Use a cookie scoop to drop the mixture onto the cookie sheet, about 2 inches apart, as they will spread a bit.
Break up the chocolate bar and place chunks on top of the cookie dough.
Bake in the preheated oven for 10-12 minutes or until cookies are set in the center and beginning to brown around the edges. They will be very soft, but do not over-bake to maintain a chewy texture.
Remove from oven and allow to cool on the baking sheet for about 5 minutes, then carefully transfer to wire racks to cool completely.
Tips
I like storing mine in the fridge.
