This doesn’t need much explanation. It’s chocolate mother-forking cookies. If you want to double down on your baking experience, watch in-house Fybr holistic chef, Liv Crouppen’s bake-along on her instagram.

INGREDIENTS

• 1 cup almond butter (or any nut butter), natural unsweetened and unsalted
• 1/4 cup coconut sugar or brown sugar
• 1/2 cup Lakanto brown sugar, or swerve
• 2 eggs*, at room temperature
• 2 tbsp coconut oil, ghee or butter, melted
• 2 tsp vanilla extract
• 3 tbsp almond flour
• 1 tsp baking soda
• 2 tbsp cocoa powder
• 1/2 tsp salt
• 1/2 cup chocolate, roughly chopped

INSTRUCTIONS

1. Pre-heat the oven to 350°F. Line two large cookie sheets with parchment paper and set aside.
2. Cream together the butter and both sugars in a large bowl.
3. Add the eggs, coconut oil and vanilla. Mix thoroughly.
4. Add in the almond flour, baking soda, cocoa powder and salt then fold in until combined into a thick dough.
5. Fold in the chocolate chunks.
6. Scoop the dough into generously heaped tablespoons then place on the prepared cookie sheet about 1 1/2 inches apart.
7. Bake the cookies for 12 minutes until puffed and crackly.
8. Transfer to a wire rack to cool. (Eat at least one before they’re fully cooled. Duh.)
9. Cover and store at room temperature for 3-4 days.