1 cup Almond Butter
1/3 or 1/2 cup honey (your choice - slightly sweeter with 1/2 cup)
1 egg
1 tablespoon Vanilla Extract
1/2 teaspoon Baking Soda
1/2 teaspoon salt
1 Tablespoon Flaxseed Meal (optional)
1/2 cup dark chocolate chips
2/3 cup unsweetened coconut
Instructions:
1. Preheat oven to 350 degrees
2. Oil baking sheets or line with parchment paper
3. Stir together first 8 ingredients. Mix well. Make sure honey is fully incorporated.
4. Add dark chocolate chips and coconut
5. Scoop onto cookie sheets - about 2 tablespoons for one cookie.
6. Bake 10-13 minutes until lightly browned.
This will make about 20 cookies.
Mark's notes -
I did not use the flaxseed meal
I could not find unsweetened coconuts and so I used sweetened coconuts.
I learned that these flour free/sugar free/gluten free type of cookies can burn very quickly on you. As soon as the cookies start turning a light brown, they are done.
Trish gave me this recipe to bake a batch before leaving on a weekend trip. Everyone seemed to like them (although I did come close to baking these too long). I also baked some blueberry banana bread for this trip as can be seen in the posted picture at the top.
This recipe is from the unrefined kitchen -
http://www.unrefinedkitchen.com/2011/08/10/almond-butter-dark-chocolate-chip-cookies/
