Turmeric & Almond Butter Chocolate Chunk Cookies
Soft, Moist, Chewy, Chocolatey Cookies!
Ingredients
- 1/4 cup organic cane or coconut sugar
- 1 tbsp grass-fed butter or coconut oil
- 1 cup almond butter
- 1 organic egg or a flax egg for a vegan version
- 1 tbsp vanilla powder
- 8 tbsp almond flour
- 1 tsp cinnamon
- 1 tsp Turmeric powder
- 1 tsp baking powder
- 1/2 tsp sea salt
- 3 oz dark chocolate, chopped or vegan chocolate chips, I like the Enjoy brand
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Beat sugar, egg/flax egg, and almond butter together in a mixing bowl until creamy.
- In a small bowl, toss the dry ingredients together.
- Slowly add the dry ingredients into the almond butter mixture until well combined. Then gently fold in the dark chocolate chunks.
- Using a teaspoon or a small ice cream scoop, make small round balls and place them on the cookie sheet about 2" apart. Bake for 10 minutes, then place on a cooling rack.
Notes
Cookies will keep in an airtight glass container for a week in the fridge or 3 weeks in the freezer (if you can resist not eating them all the first day).