The Best Chocolate Cookies (Gluten free)

I'd have called it "The Best Gluten Free Chocolate Cookie," but everyone in this house agrees unanimously that this cookie is the best of all cookies, even the flour kind.

This recipe makes about 16-20 cookies.

Ingredients

3/4 c organic almond butter (no salt, no sweetener)

2 Tbsp unsalted butter (soft)

1/4 c organic honey

1/2 c organic rapadura/panela (I buy the brand Just Panela) 

1/4 tsp salt

1 egg

1 tsp pure vanilla extract 

1/2 c organic cacao

1/2 tsp baking soda

1/2 c organic chocolate chips 

Instructions

• Preheat oven to 350F

• Mix almond butter, butter, salt, honey, and rapadura/panela together. 

• Mix in egg, vanilla, cacao, and baking soda.

• Do not over stir. Once fully incorporated and dough forms a ball, fold in the chocolate chips.

• Form into about 1-1.5 inch balls, place on greased or parchment paper prepared cookie sheet. It should make about 16-20 cookies. 

• Bake for 9-11 minutes. Cookies should crack and be a little crisp on the outside and gooey on the inside. Make sure not to over-bake, it can happen quickly.

• Take them out and allow them to cool to room temperature on the cookie sheet; they will continue to cook a little more while they sit. They will fall apart easily from being gooey while they’re still warm, so make sure you wait if you want a cookie that you can pick up. 

  
  

  

  
  

  Enjoy!