Chewy Chocolate Almond Butter Cookies

Ingredients:

• ½ cup creamy almond butter
• ¼ cup melted coconut oil
• 1 flax egg (1 tbsp flax seed meal + 3 tbsp water)
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• ¾ cup coconut sugar
• ½ cup gluten-free all-purpose flour such as Bob’s Red Mill 1-1
• ¾ cup almond flour
• 1 tsp baking soda
• ¼ tsp salt
• 2 oz. Vegan dark chocolate, roughly chopped

Method:

1. Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
2. In a small bowl, prepare flax egg by whisking together flax seed meal and water. Set aside for 2 min. to thicken up.
3. In a large bowl, whisk together almond butter, coconut oil, flax egg, vanilla, and vinegar until creamy. Stir in the rest of the ingredients (except chocolate) until a soft dough forms. Cover bowl with plastic wrap and refrigerate for 20 min.
4. Using a small cookie scoop, scoop even amounts of dough on to the baking sheet. Slightly press down with the palm of your hand. Press a small square of chocolate into the center of each cookie. Bake for 15 min. (Important!) let cool for 10 min. before serving.