Almond Butter Cookies with Cacao chips, Dates, & Cherries
This cookie dough recipe can be whipped up with one mixing bowl, very minimal prep, and uses coconut sugar as the sweetener. Try switching it up with different ingredients to mix in (I like coconut flakes, pumpkin seed, sunflower seeds and walnuts!).Print this recipe. You will use it a gazillion times. I know I do. <3 You’re welcome. Enjoy!
Yield: 12-15
Gluten-Free Almond Butter Cookies
prep time: 10 minscook time: 10 minstotal time: 20 mins
ingredients:
- 3/4 cup unsalted creamy natural almond butter
- 2 tbsp. coconut oil (melted)
- 2 fresh farm eggs
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. course sea salt
- 1/2 cup dark cacao (at least 60%) chocolate chips
- 1/2 cup chopped dates
- 1/2 cup chopped fresh cherries
instructions:
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl mix together the almond butter, coconut sugar, coconut oil.
- Mix in the eggs first and then fold in the coconut flour, baking soda, salt until just combined. The batter will seem very thick, this is ok.. it will make for really fluffy, yummy cookies I promise!
- Fold in the chocolate chips, dates and cherries (or substitute and try dried fruit, coconut flakes, fresh blueberries, or nuts!).
- Drop heaping large spoonfuls of the dough onto your parchment and bake for 8-10 minutes until just slightly golden brown.
- Remove from the oven and allow to cool a few minutes. Enjoy warm!
Created using The Recipes Generator
