Gluten free: Vegetarian: Refined sugar free
Serves 12: 153 calories per serve
1/3 cup butter
1/3 cup coconut sugar
1 large egg
1 tsp pure vanilla extract
2 cups almond meal
2 Tbsp eimele coffee
1/2 tsp baking powder
1/4 tsp sea salt
2/3 cup chocolate chunks
In a stand mixer fitted with a paddle attachment, cream together the butter and coconut sugar until well combined and fluffy. Add the egg and vanilla extract beat until well combined. In a separate bowl, stir together the almond meal, coffee, baking powder and sea salt. Pour the dry mixture into the mixer and beat until combined and a dough forms. Beat in the chocolate chunks. Refrigerate the cookie dough at least 1 hour. When ready to bake, preheat the oven to 180. Drop spoonfuls of dough onto a cookie sheet and bake for 8 to 15 minutes (8 for chewier cookies, up to 15 minutes for crispier cookies). Allow cookies to cool 10 minutes before eating.
