These cocoa-almond-hazelnut, gluten and dairy free cookies are preeeeety good (tootin' my own horn over here).
The almond flour, along with the almond/hazelnut butter adds protein and mono-unsaturated fats. Protein makes you strong like bull, and the healthy fats found in almonds are known to lower LDL cholesterol (LDL is the bad kind of cholesterol that causes damage when it is too high). Now I'm not saying eat these cookies to lower your LDL cholesterol, but I am saying that these cookies are a healthy treat for those days when you just need a damn cookie! Feel better about your cheat and indulge in these bad boys:
1 1/4 C almond flour
1/4 C coconut flour
2 Tbsp cocoa powder
1/2 Tsp baking soda
1/2 Tsp salt
2/3 C almond hazelnut butter
1/2 C maple syrup
1/4 C cacoa nibs (or chocolate chips!)
Preheat oven to 350°
In a large mixing bowl, add the dry ingredients and give it a quick stir to blend everything.
In a separate bowl, combine the wet ingredients. Stir this well as the nut butter is pretty thick and you want everything the be well mixed.
Add the wet ingredients to the dry ingredients and start mixing with that wooden spoon! The dough will get pretty thick. If you feel that the dough is too "goopy" add 1-2 tsp of coconut flour.
Fold in the cocoa nibs (or chocolate chips, whichever you are using).
On a large cookie sheet, add parchment paper and scoop 1 Tbsp of dough on to the sheet. Press down with your finger to spread it out a little. Place the at least cookies 1" from each other.
Bake for 11-12 minutes.
This recipe make about 22-24 cookies.
(mine only made 22, but I think thats because I ate some of the dough between batches.... woopsies!)