I went a step beyond gluten-free for this recipe. And if you don’t have almond butter on hand, you can substitute for peanut butter or cashew butter. The flavor will change a little bit you’ll still have a decadent little cookie!
Double Chocolate Chip Cookies
1 cup almond butter
3/4 cup coconut sugar
½ cup raw cacao
½ cup semi sweet chocolate chips
1 teaspoon baking soda
pinch of sea salt
Preheat oven to 350 degrees. Blend ingredients until well incorporated. Line baking sheet with parchment paper. Scoop or roll dough into 1 inch scoops, place 2-3 inches apart. Bake at 350 degrees for 10 Minutes. Place on mesh rack to cool, about 5 minutes. Store in airtight container.