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