If you follow this blog, you might recognize these cookies. They were originally born in this form, made with cinnamon, almond-flour dough and raisin filling. Every time I reached for one (which happened about 3 times per day) I was tempted to scoop up a big blob of almond flour with it. So I did. And it was delicious. And what usually happens when I eat almond butter is I want chocolate. So, friends, the Paleo Chocolate and Almond Butter Cookies were born.
I loooooove using Hershey’s Special Dark cocoa powder for my baking (like with my Healthier Dark Chocolate Whoopie Pie recipe) because I think it gives a much more intense chocolate taste – and color.
Like I said with my original Paleo Sandwich Cookies, one of my favorite things about them is that you can eat them for breakfast!! COOKIES FOR BREAKFAST!! With only a small amount of maple syrup for subtle sweetness, these little cookies are basically healthy fat bombs that will satisfy your pre-breakfast hunger. They are especially yummy with a hot cup of coffee, or a nice little glass of cold milk. Go ahead and double dip that sucker:
I’d recommend keeping them in a container in the fridge if you’re not going to gobble them up right away. They get a little firm, but they’ll be just as yummy and last several weeks.
- 1 cup almond flour
- ½ cup coconut flour
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 egg, lightly beaten
- 4 Tablespoons Hershey's Special Dark Cocoa Powder
- ½ teaspoon baking powder
- 1 teaspoon powdered Stevia
- 1 teaspoon vanilla
- Pinch of salt
- 4-5 Tablespoons almond butter
- Preheat oven to 375.
- In a bowl, combine flours, baking powder, cocoa powder, Stevia, and salt and mix well with a whisk. In another bowl, combine coconut oil, maple syrup, egg, and vanilla. Add wet ingredients to the dry ingredients and use a spatula to mix dough.
- Line a baking sheet with parchment paper.
- Between two sheets of wax paper, roll out dough to ¼ inch thick. Cut out cookies using a round cookie cutter and lay on baking sheet. (The cookies will likely stick to the wax paper. Lift up the bottom sheet of wax paper and lift up to help "peel" off the cookie dough.)
- Bake for about 15 minutes, or until you can see the surface of cookies beginning to dry (color with lighten).
- Once cool, use a knife to spread about ½ tablespoon of almond butter between two cookies. Repeat as many times until you've sandwiched all the cookies.