Flourless Almond Butter Chocolate Chip Cookies
Bakerita
Bakerita
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Ingredients

  • 18 cookies Ingredients
  • 1 cup smooth almond butter (I used Espresso and Vanilla Barney Butter) ½ cup coconut sugar 1 egg, room temperature 1 teaspoon baking soda ½ cup mini dark chocolate chips* Directions Preheat oven to 350ºF. In a medium bowl, whisk together the egg, almond butter, baking soda, and coconut sugar. Fold in the mini chocolate chips. Let the dough rest for about 15 minutes. Using a small cookie dough scoop, form tablespoon-sized balls of dough and place onto a parchment lined baking sheet. Bake for 8 to 10 minutes. Let them cool for at least 15 minutes on the baking sheet, then transfer them carefully to a cooling rack. They will be crumbly if you try to move them too early, so be sure to let them set up. Notes *Ensure you use Paleo chocolate or leave out the chocolate chips to keep 100% Paleo. If you use regular size chocolate chips, use ¾ cup. 3.2.2925

Instructions

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