Ingredients
1/2 cup (100 g) almond butter
1/3 cup (80 g) unsalted butter
1/4 cup (50 g) granulated sugar
1/3 cup (80 g) unsalted butter
1/4 cup (50 g) granulated sugar
1/2 cup (100 g) brown sugar
1 tsp vanilla extract
1 tsp vanilla extract
1 egg
1 cup (100 g) almond flour
1/4 cup (32 g) coconut flour
1/4 tsp salt
1 tsp baking soda
3/4 cup chocolate chips
3/4 cup chopped walnuts
3/4 cup chopped walnuts
Instructions
- Preheat the oven to 350º. Soften the almond butter and unsalted butter at room temperature.
- Mix the almond flour, coconut flour, baking soda, and salt in a bowl using a whisk or fork.
- In a separate bowl, add the butters and sugars. Beat with an electric mixer until light and fluffy then add vanilla.
- Add the egg and beat until fully incorporated.
- Using a spatula, fold all of the dry ingredients into the butter mixture.
- Stir in the chocolate chips and walnuts.
- Line a baking sheet with parchment paper, and using a medium cookie scoop, make rows of cookies about an inch apart.
- Bake for about 12 minutes until golden. To prevent any carryover baking, cool on a rack.
* I prefer using dark chocolate chips since they have less sugar and more antioxidants. Dark chocolate is also a good source of soluble fiber, vitamins, and minerals (iron, zinc, and magnesium). Semi-sweet and milk chocolate chips can also be used in this recipe.
*Dry sugars work best; I like using either coconut, raw, or brown sugar.
* You can use any type of almond flour or ground nut flour.
*Like all cookies, these are best enjoyed fresh. You may also follow my gift packaging example from my photo above.