Missing peanut butter or chocolate chips? Looking for a “clean” treat to share with your kids or bring to a gathering? These tasty morsels are packed with protein and fiber, as well as heart-healthy raw cacao, and made completely without flour or eggs. If you’re on the cleanse or sensitive to peanut butter, the almond butter is the perfect substitution and everyone who’s tried these LOVES the flavor! My favorite way to eat these; put in the freezer with coconut ice cream sandwiched between. Yum.
- ½ cup coconut flour
- 1 ½ cups almond meal/flour
- ½ cup coconut nectar granules
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips/chunks (unsweetened and dairy-free, Gnosis would work) OR raw cacao nibs
- ⅔ cup coconut oil
- ¼ cup almond milk
- 1 teaspoon vanilla
- 1 cup almond butter
- Preheat oven to 350.
- In a large bowl, whisk together the flour, coconut nectar, baking powder, baking soda, salt and chocolate chunks/chips.
- In a second bowl, combine the coconut oil, non-dairy milk and vanilla.
- Add wet to dry and mix well until everything is well incorporated.
- Roll batter into roughly 16 balls, place on a greased (with coconut oil) and push them down into flat discs.
- Bake for 20-25 minutes. Let cookies completely cool on the pan.
Warning: Make sure they are completely cool before attempting to move or eat, otherwise they’ll fall apart. They’ll still taste delicious though. . .so happy munching!
Photos: Jenny Nelson and Ivan Gordon