½ cup ground almonds (or chickpea flour or coconut flour)
1 tsp baking soda
1 tsp vanilla extract
½ tsp cinnamon
pinch of salt
½ cup dark chocolate, chopped
Note: you can use ½ cup coconut sugar instead of ¾ for less sweet cookies.
1 cup = 250 ml
Preparation
Preheat oven to 175 C (350 F). Line a large baking tray with a parchment paper.
In a large mixing bowl mix using an electric mixer almond butter and coconut sugar until well combined.
Add ground almonds, egg, baking soda, vanilla, cinnamon and salt and mix a bit more until is all combined and creamy.
Stir in chopped chocolate and mix with a wooden spoon.
Using 1-1.5 tbsp of batter per cookie, make little balls with your hands and put them on a baking tray. Leave enough space in between the cookies as they will spread slightly.
Bake for 10 minutes and remove from the oven. They will look very soft and under-baked but that is how they should look as they will harden as they cool down.
Leave them 1 minute on the tray and than gently (they will still be very soft!) transfer to wire rack until they completely cool down and harden.
Store in a metal box / airtight container and enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/01/almond-butter-chocolate-cookies-gf/