Chocolate Hazelnut Almond Cookies
Description
Super delicious and (almost) nutritious! These protein rich cookies are made with almond butter and almond flour. They are chocolatey and chewy and everything you hope for in a chocolate chip cookie. Enjoy!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 12 minutes cook time
- 60 minutes chill time
Recipe
In a large bowl or bowl of stand mixer, cream together butter and chocolate hazelnut almond butter.
Add brown sugar and beat until light and fluffy, about 2 minutes.
Add egg and vanilla extract and beat until combined, scraping down the sides of the bowl as needed.
Add the almond flour, baking powder, baking soda and salt and mix until fully incorporated.
Fold in chocolate chunks.
Chill dough for 1 hour.
Divide cookie dough into 12 dough balls (about 50g each) and place 6 each on parchment lined cookie sheets.
Preheat oven to 350°F. Place cookie dough in the fridge or freezer while the oven preheats.
Bake at 350°F for 12-14 minutes or until edges are golden brown.
Let cookies sit for 10 minutes on baking sheet, then transfer to wire cooling rack to cool.
Enjoy!
In a large bowl or bowl of stand mixer, cream together butter and chocolate hazelnut almond butter. Add brown sugar and beat until light and fluffy, about 2 minutes. Add egg and vanilla extract and beat until combined, scraping down the sides of the bowl as needed. Add the almond flour, baking powder, baking soda and salt and mix until fully incorporated. Fold in chocolate chunks. Chill dough for 1 hour. Divide cookie dough into 12 dough balls (about 50g each) and place 6 each on parchment lined cookie sheets. Preheat oven to 350°F. Place cookie dough in the fridge or freezer while the oven preheats. Bake at 350°F for 12-14 minutes or until edges are golden brown. Let cookies sit for 10 minutes on baking sheet, then transfer to wire cooling rack to cool. Enjoy!