Chocolate and cookies. What more can I say?
Yield: About 2 Dozen
- 1 c almond butter, freshly ground from the bulk section or homemade, but most definitely not jarred
- 1 egg
- 1/4 c cocoa powder
- 1/4 c chocolate chips (highest % cocoa, but NOT baking chocolate (bleh))
- 2 t vanilla extract
- 2T – 1/4 c sugar (optional)
Preheat your oven to 350ºF.
In a mixing bowl, combine all ingredients and mix until thoroughly combined. We have had a few comments about people trying to make these and they fell apart. We’re pretty sure that jarred almond butter is the culprit. The oil that separates on top is causing the dry texture. You must, must, must use freshly ground almonds, from the bulk/grind-it-yourself section of your grocery store. Or you can make your own with almonds and a few splashes of almond oil burred in the food processer.
Let’s carry on…
On a parchment lined (or silicone lined) baking sheet, portion out the cookie dough batter by the tablespoon. Use your clean hand to flatten the ball into the desired cookie thickness.
Bake for approx. 12 minutes or until the cookies are relatively hard to the touch.