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SERVES: 10 cookies | TIME: 35 MIN
INGREDIENTS
- 1 cup almond butter, at room temperature
- 1 tsp melted coconut oil
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 2 eggs, at room temperature
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dark chocolate chips
- coarse sea salt, for sprinkling on top
- parchment paper
PREPARATION
- Preheat oven to 3500F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine almond butter, coconut oil, coconut sugar, vanilla, eggs, cocoa powder, baking soda and salt; mix until smooth and well combined. Fold in chocolate chips.
- Roll dough between your hands into large balls (about 2 Tbsp of dough) and place on baking sheet. Slightly flatten each ball with your fingers. Bake for ~7-8 minutes or until edges are set. Do not over bake, because who doesn’t love a gooey center?!
- Remove cookies from oven and sprinkle cookies with sea salt.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
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