These are possibly the easiest cookies ever! They literally required an handful of ingredients and the cook in no time. They are gluten free and they also happen to be paleo as I have used almond flour which gives them a dense and rich consistency. If you don’t have almond butter on hand you can totally swap it for peanut butter or cashew butter would probably work as well. These little beauties are packed in protein and relatively low in sugar so they also say ideal as a post work out snack.
1 tbsp of melted coconut oil
8 tbsp of almond butter
100 gr of ground almonds
3 tbsp of date syrup or maple syrup ( use more if you want them sweeter)
1 tbsp of raw cacao
1 pinch of salt
1 tsp of vanilla extract
1/2 tsp of baking soda
Preheat the oven at 180 degrees. Covered a baking tray with parchment paper.
In a large bowl with a fork mix the almond butter with ground almonds and the baking soda. Add all the remaining ingredients and stir throughly.
Scoop 1 tablespoon of cookie dough at the time and with a fork mashed delicately down onto the baking tray. Keep doing so until you finish all the dough. Decorate with almonds (optional).
Place in the oven and bake for 15-17 minutes until they are slightly golden brown.
Remove the tray from the oven and let them to cool for about 10 minutes. They will still be soft as soon as you taken them out but they will harden once cooling down.
Store in air tight container or jar for up to a week.