Servings: 20-24 cookies 1x
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ⅓ cup coconut sugar (may substitute cane sugar)
- 1 ½ tsp. baking soda
- ¼ tsp. salt
- 1 egg or flax egg (mix together 1 Tbsp. flaxseed meal + 3 Tbsp. water, let set for 10 minutes)
- ⅔ cup almond butter or nut/seed butter of choice
- ¼ cup virgin coconut oil, melted
- 3 Tbsp. water or almond milk (if using flax egg may need 1 Tbsp. additional liquid)
- 1 tsp. pure vanilla extract
- ½ cup dark chocolate chips and/or chunks
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven to 350℉.
- In a bowl, combine and mix all ingredients. If the dough is too crumbly add additional warm water (one tablespoon at a time). Drop dough with a cookie scoop onto a cookie sheet lined with parchment paper or silicone baking liner. About one heaping tablespoon of dough per cookie.
- Form dough into a round mound and flatten with hands to form a cookie. May top with additional chocolate chips.
- Bake for 10-16 minutes or until edges look crisp. Baking time depends on if the cookies are made with an egg or flax egg. When the cookies are made with an egg, baking time is a little longer.
- Allow them to cool on the baking sheet for 5-10 minutes before removing to a cooling rack.
- Store cookies in an airtight container in the refrigerator for up to two weeks or in the freezer for up to three months.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 130
- Fat: 10 g
- (Sat Fat: 4 g)
- Sodium: 110 mg
- Carbohydrate: 9 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 3 g