Almond Butter Chocolate Chip Cookies
These cookies are a favourite of Dr. Jules. She often brings them in to the clinic and they are usually gone by lunchtime!
½ cup Coconut Oil, melted
½ cup Almond Butter (creamy or crunchy)
½ cup Coconut sugar or Rapidura sugar
1 ¼ cup Almond Meal
½ cup Walnuts
½ tsp Salt
½ tsp Baking Soda
¼ tsp Cream of Tartar
¾ cups Chocolate Chips or Chunks (optional)
Preheat oven to 175C
Pulse walnuts in a food processor until they are the texture of sand.
Combine coconut oil, almond butter, sugar, egg, and walnuts in a medium bowl and mix well.
In a separate small bowl, combine almond flour, salt, baking soda and cream of tartar. Add to wet ingredients and stir to combine – this will be the base of your cookie dough.
Add chocolate chips.
Refrigerator the dough for 20-30 minutes (or more, don’t skip this step!).
For regular sized cookies, make 1 inch balls of dough and place on cookie sheet. Flatten slightly and bake for 8-9 minutes.
For extra-large cookies, make 2 inch balls of dough and place on cookie sheet, spaced well apart. Flatten slightly and bake for 12-13 minutes.
Let cool on the baking sheet for a few minutes before removing to a cooling rack.
Store in a plastic container at room temperature.
EAT AND ENJOY!