(GRAIN FREE, GLUTEN FREE, DAIRY FREE, PALEO)

My favorite cookie is the classic chocolate chip cookie.  There’s something about the crispy edges and soft middle that get me every single time.  I always load mine up with dark chocolate chips and the rest is history.  With these cookies, I decided to put a fun and delicious twist on the classic: I used chocolate almond butter cups in place of the chocolate chips.  The result?  A warm cookie oozing with chocolate and almond butter flavors.  I know you’re going to love these!

Prep Time: 30 minutes (plus overnight refrigeration)
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Dessert, Snack
Servings: 12 cookies

 

Ingredients:

For the almond butter cups:

1 cup dark chocolate chips
1 cup almond butter
1/3 cup coconut flour
3 TBL maple syrup
1/2 tsp vanilla
2 TBL coconut oil

For the cookies:

1 1/4 cups almond flour
1/4 cup coconut flour
2 eggs, room temperature
1/4 cup ghee, room temperature
1/4 cup coconut oil, softened
1 tsp baking soda
1 tsp vanilla
1/2 cup coconut sugar
1 cup dark chocolate chips

Directions:

First make the almond butter cups. Line a muffin tray with liners.

Combine all ingredients except chocolate chips and coconut oil.  Set aside.

Melt dark chocolate with coconut oil. Spoon about 1 TBL into each muffin liner, making sure the chocolate fills the bottom of each liner.

Add about 1 TBL of almond butter mixture on top of chocolate in each muffin liner.  Add another chocolate layer on top.

Freeze 1 hour.

Make cookies:

Add ghee, coconut oil, and coconut sugar to your mixing bowl or KitchenAid.  Once combined, add all remaining ingredients except chocolate chips.

Once mixed, remove almond butter cups from freezer.  Chop with a knife and add to batter.

I let my dough refrigerate overnight.

Preheat oven to 350 degrees.

Place cookies on nonstick pan and bake for 9-11 minutes.

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