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ALMOND BUTTER ESPRESSO COOKIES

Name: ALMOND BUTTER ESPRESSO COOKIES
Ingredients: 0.75 cup coconut sugar; 0.5 cup coconut oil; 1 egg; 0.25 cup almond butter (can sub with tahini or peanut); 0.5 cup almond flour; 1 cup oat flour; 1 tsp espresso powder; 1 tsp baking powder; 0.5 tsp baking soda; salt (pinch of); chocolate chips/chunks (measured with the heart)

The most perfect crisp and chewy cookie, bursting with flavor.

Ingredients

Directions

1
Add the coconut sugar, oil, egg, and nut butter to a bowl and whisk together for a few minutes until the sugar dissolves, and a glossy caramel like mixture forms.
2
Add in the rest of the dry ingredients, and fold until a cookie dough mixture forms, add in the chocolate chips last and fold again.
3
Let it chill in the fridge for 10-20 minutes.
4
Scoop out the dough into 2 inch balls, and place on a lined baking sheet, make sure to leave plenty of space in between each cookie.
5
Bake on 350° for 12-14 minutes and let them cool completely before handling.
6
Top with flaky salt and enjoy!

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