Ingredients
- 3/4 cup smooth almond butter
- 3 tbsp coconut cream blended before adding*
- 1/4 cup pure maple syrup
- 1/3 cup organic coconut sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 cup blanched almond flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 3/4 cup dark chocolate chips
Instructions
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Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper
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Using an electric hand mixer, cream together the almond butter, coconut cream, maple syrup, coconut sugar and vanilla on medium speed until creamy.
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Beat in the egg on low speed, mixing until very smooth, then slowly add in the almond flour, baking soda and salt and mix until a sticky dough forms.
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Stir in the chocolate chips, then place cookie dough in the freezer for 5 mins, or in the refrigerator for 10.
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After chilling, mix dough with a spoon one last time, then scoop using a medium cookie scoop (about 1 1/2 Tbsp) onto prepared baking sheets 2” apart to make about 16-18 cookies (you can bake them in batches too if you only have one baking sheet)
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Bake in the preheated oven for 10-12 minutes or until cookies puff up and appear set in the center.
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Remove from oven and allow cookies to cool on baking sheets for 5-10 mins, then carefully transfer to wire racks using a spatula to fully cool.
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Store cookies loosely covered at room temperature for up to 3 days, you can also refrigerate or freeze them. Enjoy!
Recipe Notes
*You can use just the thick part of a can of full fat coconut milk
Nutrition
Calories: 174kcal
Carbohydrates: 13g
Protein: 4g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 68mg
Potassium: 147mg
Fiber: 2g
Sugar: 7g
Vitamin A: 15IU
Vitamin C: 0.1mg
Calcium: 78mg
Iron: 0.8mg