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Chocolate Chunk Almond Butter Cookies

Chocolate Chunk Almond Butter Cookies are deliciously paleo, gluten-free, grain-free, dairy-free, and soy-free! | spiritedandthensome.com
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Ingredients

Instructions

  1. In a large mixing bowl, combine the almond butter, maple syrup, almond milk, vanilla, and egg. Using an electric mixer, blend on low speed until ingredients are combined.
  2. In a separate bowl, combine the coconut sugar, almond flour, baking soda, and sea salt. Gradually pour the dry ingredients into the wet ingredients, continuing to blend on low speed, until wet and dry ingredients are combined.
  3. Pour in chocolate chunks and chocolate chips. Either blend them in with the electric mixer on low speed or stir in by hand.
  4. Chill batter in the refrigerator for at least 30 minutes.
  5. Set oven to 350 degrees.
  6. Drop batter in teaspoonfuls onto a parchment-lined or nonstick cookie sheet. Bake for 10-12 minutes. Cookies may still look under-baked, but do not over bake. They will set once they are removed from the oven. Store in an airtight container for about 2 days.

Notes

I have found that almond butter can be either thick or runny, depending on brand and, even within the same brand, the particular batch itself. If your almond butter is thick, you may need to add a little extra almond milk to the batter to keep the beaters from clogging too much. My preference, if I am in a position to decide, is to work with thinner almond butter (I use Kirkland brand almond butter from Costco) because it is easier on the mixer and blends quickly with the other ingredients. I have been known to open more than one container of almond butter to get the exact consistency I want. Although, to be honest, we go through enough almond butter in the course of a week that none of it goes to waste. 🙂