1 cup creamy natural almond butter (the kind with only almonds as an ingredient)
1 teaspoon melted coconut oil
½ cup coconut sugar
1 teaspoon vanilla extract
2 eggs, slightly beaten
1/3 cup unsweetened cocoa powder (best to use a good quality cocoa powder)
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup chopped pecans (or other nuts of choice)
Sea salt for sprinkling on the top
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine almond butter, coconut oil, coconut sugar, vanilla and eggs until smooth. Add in cocoa powder, baking soda and salt; mix until smooth and well combined. Fold in chopped nuts.
- Roll dough into large balls (about 2 tablespoons) and place on baking sheet. Flatten each dough ball with the palm of your hand so they’re about 1 inch thick. Bake for 8-10 minutes or until edges are set. Do not overbake or they will dry out.
- One done baking, remove baking sheet from the oven and allow cookies to cool on the sheet for 5-10 minutes before transferring to a wire rack to finish cooling. Sprinkle each cookie with a little sea salt.
Makes 12 cookies
Inspired by www.ambitiouskitchen.com