These almond butter chocolate chip cookies are perfectly nutty with sweet, softly melted morsels of dark chocolate chunks.
- 1 egg, at room temperature
- 3 tablespoons of honey
- 1/4 cup of coconut oil, melted and cooled
- 1/3 cup of almond butter
- 1 tablespoon of unsweetened almond milk
- 3/4 cup of almond flour
- 3/4 cup of oat flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of salt
- 1 cup of dark chocolate chunks
Preheat the oven to 325°F. Measure out all ingredients. Melt the coconut oil and let it cool.
Whisk together the egg, honey, coconut oil, almond butter and almond milk.
In a separate bowl, whisk together the almond flour, oat flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet and stir with a spatula to combine.
Mix in the chocolate chunks.
The batter will be wet and sticky but scoop-able.
Using an ice cream scoop with a 1-inch diameter, divide the dough into 10 even portions and place on a cookie sheet (or two) lined with parchment. Leave two inches of distance between each dough heap.
Place cookies in the preheated oven and bake for 12 minutes. After 12 minutes, turn the oven to broil and bake the cookies for an additional minute. Don’t walk away, they burn quickly.
Remove cookies from the oven and let cool for 10 minutes on the cookie sheets before transferring to a wire rack to cool completely. Enjoy!
Cookies will keep for a week in an air-tight container.