One of my favorite parts of the weekend is making my coffee in my apartment and slowly sipping it in bed while enjoying the morning sun.
It’s calm, cozy, and a time I truly treasure.
Once upon a time, I made these paleo cookies and decided to dunk one in my coffee.
Oh my. Game changed.
A moment I thought was perfect just got a little sweeter.
But these cookies are not just reserved for dipping in Saturday morning lattes.
On the contrary, they’re pretty much perfect for every occasion.
Simple, real ingredients.
Easy to whip up.
Delish to both the health-conscious and cookie connoisseur.
They might just become your go-to cookie.
(Sorry Nestle Toll House.)
The base of the batter is almond butter, a bit of coconut oil (or butter), coconut sugar, an egg and some almond flour.
I used cacao nibs in this batch to make them completely paleo and add an extra little crunch. But good ‘ol chocolate chips will work fabulously.
Make sure you leave room in between each cookie dough glob before you bake. They spread.
The spreading action results in a thin cookie, but not crisp.
Using almond butter and flour keeps them moist and chewy.
These cookies are fabulous as-is, but why not make them *extra*?!
Drizzle with chocolate.
Toss on some sliced almonds.
Sprinkle with more cacao nibs.
Don’t they look beautiful?
Almost too good to eat.
Almond Butter Chocolate Chip Cookies
- 1/4 cup almond butter
- 2 tsbp coconut oil
- 1/2 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 2/3 cup almond flour
- 1/2 tsp salt
- 1/3 cup cacao nibs / chocolate chips
- Preheat the oven to 250 degrees.
- Beat together the almond butter, oil, and sugar until smooth and creamy.
- Add the egg and vanilla.
- Stir in the almond flour and salt, then fold in the cacao nibs.
- Scoop rounded spoonfuls of dough onto a lined cookie sheet. (Leave room between cookies - they will spread.)
- Bake for 10 minutes, then let cool.
- Drizzle with chocolate and sprinkle on almond slices if desired.