Almond Butter Chocolate Chip Cookies
Recipe type: Dessert, Snack
- 1⅓ cups Maskal Teff flour, brown or ivory
- ½ teaspoon sea salt
- 1 cup organic smooth raw or roasted almond butter
- ⅔ cup organic maple syrup
- ¼ cup organic virgin coconut oil
- 1 tablespoon organic vanilla extract
- ⅓ cup organic dark chocolate chips
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the teff flour and salt.
- Place the almond butter, maple syrup, coconut oil, and vanilla in a food processor, and blend until creamy.
- Add creamy maple almond butter mixture, chocolate chips to the teff flour and sea salt. Stir with a mixing spoon or use your hands to knead it into a moist dough.
- Shape the dough into walnut-sized balls for small cookies or larger tangerine-size balls for larger cookies.
- Place them on an ungreased cookie sheet about ¾-inch apart.
- Flatten each cookie gently with a fork.
- Bake 10 minutes, or until they lose their shine then remove from oven.
- Cool at least 10 minutes before touching. When these cookies come out of the oven, they may be soft to the touch and as they cool, they get more crisp.
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