Chocolate Almond Butter Cookies
These decadent healthier almond butter cookies are so good you will have a hard time not eating all the batter. These are made with Munch Butter's Dark Chocolate Almond Butter and are vegan and gluten free! Happy Baking!!
- 01/30/2021
- 14 medium cookies
- 18 min
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Ingredients
- 1 tbsp ground flax
- 2 tbsp water
- ⅓ cup coconut flour
- ¼ cup unsweetened shredded coconut
- 1 tsp baking powder
- ¼ cup dark brown sugar
- ½ cup large flake oats-use gluten free
- 1 cup chocolate almond butter ( I used Munch brand)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup dark chocolate chips or chunks- dairy free
- ⅓ cup sliced almonds for topping
Directions
- Step 1
- Preheat oven to 350 •F
- Step 2
- Line a large cookie sheet with parchment or a silicone baking mat
- Step 3
- Mix flax with water in a small dish and set aside.
- Step 4
- In a large mixing bowl add chocolate almond butter ( I used Munch), maple syrup, coconut sugar ( or brown if you don’t have coconut) and vanilla extract. Whisk until smooth.
- Step 5
- Add in the mixed flax and stir until combined.
- Step 6
- Add the coconut flour, oats, baking powder and coconut and stir until just combined.
- Step 7
- Fold in the chocolate chips.
- Step 8
- Use a medium size cookie scoop and place about 2 inches apart. Press down lightly. Press almond slices onto the tops of the cookies. (Optional) Cookies will not spread.
- Step 9
- Bake for 9 minutes at 350•F. Remove from the oven and transfer to a cooling rack. Once cool cookies can be stored in an airtight container for 5 days. To freeze cookies, place in a freezer bag or freezer safe container for up to 3 months.
