Ingredients
2 cups almond flour ** see my notes about flour
1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup melted butter
1/4 cup smooth almond butter
1/4 cup of honey (or maple syrup)
1 egg, large
1 teaspoon almond extract (or vanilla)
3/4 cup dark chocolate or semi-sweet chips
Optional: 1/4 cup thick shredded coconut or chopped macadamia nuts
NOTE: ** FLOUR –> I like to use the ‘thicker’ 100% blanched almond flour because the thicker consistency adds more texture to the cookies.
Directions
Place parchment paper on your cookie pan and pre-heat the oven to 350 degrees, or 325 convection. In a mixing bowl, combine all the ingredients and mix well. Fold in the chocolate chips at the end. This is where it gets messy – I always use latex gloves for this part- form round cookie balls and press into the pan in a cookie shape. You can also spoon the batter, but it won’t be perfectly round. Bake 10 to 15 minutes. Allow to cool 15 minutes.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
