Ingredients:
- ¾ cup almond flour
- ¼ cup coconut flour
- ⅓ cup + 4 tsp. cocoa powder
- 1 tsp. baking soda
- ¼ tsp. salt
- ⅓ cup + 1 T. softened virgin coconut oil
- ¾ cup coconut sugar
- ¼ cup + 2 T. creamy almond butter
- 1 ½ tsp. vanilla extract
- 1 large egg (or 1 chia egg)
- 1 Honey Mama’s Coconut bar, chopped
Directions:
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Sift almond flour, coconut flour, cocoa powder, baking soda, and salt into a medium mixing bowl. Set aside.
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In a large mixing bowl, use an electric hand mixer on medium speed to beat together the coconut oil and sugar until well combined, about 1 minute. You could also used a stand mixer here.
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Beat in the almond butter and vanilla extract, then reduce the speed to low.
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Add the egg, and mix until well incorporated.
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Add the flour mixture, and stir by hand until fully combined.
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Fold in the chopped Honey Mama’s pieces. Place the bowl in the refrigerator for about 1 hour, until the dough firms up a bit.
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Heat oven to 350°, and line a baking sheet with a piece of parchment paper.
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Remove the dough from the fridge, roll it into 8 balls, and place the balls 3″ apart on the prepared baking sheet. Press the balls down lightly with the palm of your hand.
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Bake for 11-14 minutes, or until the surface of the cookies no longer appears wet. They’ll be very soft but will continue to firm up as they sit on the cookie sheet.
Notes:
Whereas most recipes call for melted coconut oil, this one works best if the oil is just softened slightly. Melted oil may result in a cookie dough that spreads while baking, producing an oilier cookie overall. Soften your coconut oil just enough that you can easily mix it with the sugar.
