Adapted from Yummymummy
1 egg (sub flax egg for vegan)
1/2 cup (120 g) almond butter (unsweetened, unsalted)
1/2 cup (75 g) coconut sugar
1 teaspoon vanilla extract
2 tablespoons melted coconut oil
1 cup (96 g) almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/3 cup (33 g) unsweetened cocoa or cacao powder
handul dark chocolate chips or chunks
Preheat the oven to 350 degrees F. Line a cookie sheet with silpat or parchment paper.
In a medium bowl stir together almond butter, coconut sugar, vanilla, egg/flax egg, and coconut oil. Add the almond flour, coconut flour, baking soda, salt, and cocoa powder and chocolate chunks and stir with a spatula until smooth. The dough will be very thick. It also is very oily (that put me off a bit, but the cookies baked up beautifully).
Scoop heaping tablespoon sized mounds of dough onto the prepared cookie sheet. These cookies don’t spread or flatten much, so press down with your fingers or the back of a cup. Bake for 12 minutes. Do not overbake! Let cool on the cookie sheet for a few minutes before transferring to a cooling rack.