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.
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, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.