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Almond Butter Chocolate Chip Cookies

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Almond Butter Chocolate Chip Cookies
These cookies are simple to make and kids of all ages love ‘em. They are gluten free, vegan, rich and satisfying.
Yield: Makes 15 x 3 inch round large cookies or 2 dozen small 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
  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine the teff flour and salt.
  3. Place the almond butter, maple syrup, coconut oil, and vanilla in a food processor, and blend until creamy.
  4. 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.
  5. Shape the dough into walnut-sized balls for small cookies or larger tangerine-size balls for larger cookies.
  6. Place them on an ungreased cookie sheet about ¾-inch apart.
  7. Flatten each cookie gently with a fork.
  8. Bake 10 minutes, or until they lose their shine then remove from oven.
  9. 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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