- 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
Preheat your oven to 350 degrees and line 2 large baking sheets with parchment paper
Using an electric hand mixer, cream together the almond butter, coconut cream, maple syrup, coconut sugar and vanilla on medium speed until creamy.
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.
Stir in the chocolate chips, then place cookie dough in the freezer for 5 mins, or in the refrigerator for 10.
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)
Bake in the preheated oven for 10-12 minutes or until cookies puff up and appear set in the center.
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.
Store cookies loosely covered at room temperature for up to 3 days, you can also refrigerate or freeze them. Enjoy!