Almond Butter Chocolate Chip Cookies

Gluten free, healthy and looks appealing…? Can it be?   

I am happy to say this one is a winner in all the above  categories.  Just a little pre-planning is needed as the dough requires refrigeration before cooking.  I made the dough the night before and baked the cookies the next day.  My colleagues did a taste test and gave them rave reviews! They loved how soft and chewy they were.  When I got home the remainder of the cookies had been eaten by my family.  I knew we had a winner when no one suspected they were actually healthy, as well!
There is a very slight coconut taste so if you do not like coconut try substituting the coconut oil for grass fed or vegan butter. 
This is the perfect food to bring out to a picnic this weekend along with the Rhubarb Lemonade.
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Almond Butter Chocolate Chip Cookies 
Makes approximately 14 to 18 cookies 

½ cup smooth almond butter
⅓ cup coconut oil, melted 
6 tablespoons maple syrup 
1 egg (or flax egg) 
2 teaspoons vanilla extract
1 ¾ cup almond meal 
½ teaspoon baking soda 
1 cup dark chocolate chips or dark chocolate bar broken into small pieces 

In a large mixing bowl combine the almond butter, melted coconut oil, maple syrup, egg and vanilla extract.  Blend together until smooth.  Add the almond meal, baking soda, and salt.  Stir until just combined.  Fold in the chocolate chips or pieces. 

Place the cookie dough in the fridge for at least an hour, but up to 24 hours.  You want the dough to be firm.  

Preheat the oven to 350 F and  line a baking sheet with parchment paper.  Scoop out rounds of dough about 2 inches apart as the cookies will spread.  

Bake for 10 to 12 minutes until the edges are golden brown and the centers are puffy.  Cool before serving.