- 1 cup almond flour
- 1/8 tsp salt, just over level
- 1/8 tsp baking soda
- 2 tbsp pure maple syrup or honey OR stevia to taste
- 1 1/2 tbsp veg or melted coconut oil
- 1 tsp pure vanilla extract
- 20 tsp peanut butter or allergy-friendly sub
- 1/2 cup chocolate chips or Sugar Free Chocolate Chips
*For the stevia version, add 1 tbsp milk of choice. For the maple syrup version, only add up to 2 tsp if needed.Combine all liquid ingredients (except milk of choice if using maple syrup version, and not including peanut butter). In a separate bowl, combine dry ingredients (except pb and chocolate chips) and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut with a circle cutter or the rim of a small glass. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool completely before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below.Spread a little under 1 tsp of the nut butter on each cookie and place them on a wire rack over a sheet of parchment or wax paper. Melt the chocolate (very carefully and slowly, as chocolate burns fast), then spread chocolate over the cookie tops (or use two spoons to dip the cookies). Chill cookies for a few minutes so chocolate hardens. (If using the coconut coating, as opposed to chocolate chips, cookies should be stored in the fridge due to the low melting point of coconut oil.) View Nutrition Facts
Calories: 46kcal