Raspberry Chocolate Chunk Cookies

Raspberry Chocolate Chunk Cookies

Raspberry Chocolate Chunk Cookies

INGREDIENTS:

• 1 cup almond butter 

• 1 cup almond flour

• 1/2 cup maple syrup
  —

• 1 egg

• 1 tsp baking soda

• 1/3 cup quartered raspberries, plus more for topping

• 1/3 cup chocolate chunks, plus more for topping

• fancy salt, like Maldon, for sprinkling on top 

DIRECTIONS:

1. In a medium size bowl, mix together the almond butter, almond flour and maple syrup. Cover and place in the fridge for 30 minutes.

2. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. 

3. After 30 minutes, add the egg and baking soda to your dough. Mix until well combined. Gently fold in raspberries and chocolate chunks. 

4. Using a spoon, roll dough into ~2tbsp size balls and place on prepared baking sheet.

5. Sprinkle with salt and bake for 16-18 minutes.

6. Store them between layers of parchment paper (they will stick together if you stack!) and put them in the fridge after 1 day.