1 cup creamy unsweetened (unsalted almond butter (if you are allergic to nuts, try sunflower seed butter))
1 large pasture-raised egg
2 tablespoons coconut sugar (maple sugar or regular granulated sugar would also work)
1/4 cup honey (or maple syrup)
1 tablespoon ground flaxseed
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup mini dairy-free chocolate chips (I like Enjoy Life brand)
Steps
Preheat oven to 350º F. Line your baking sheets with parchment paper.
In a medium-sized mixing bowl, or the bowl of your standup mixer, add the almond butter, egg, coconut sugar, honey (or maple syrup), ground flaxseed, vanilla, baking soda and salt. Beat until smooth and creamy; approximately 2 to 3 minutes. You may have to stop it once or twice to scrape down the sides. Fold in the mini chocolate chips with a spatula.
Drop rounded tablespoons of the dough onto the parchment paper lined baking sheet. Bake for 10-12 minutes or until cookies turn a slight golden brown; they will be slightly puffy but they go down as they cool! Cool the cookies right on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. They are quite fragile when they first come out, so don’t rush moving them, give them the full 10 minutes. Repeat with any remaining dough. Makes 12-18 cookies, depending on the size you make your cookies.
