Almond butter and chocolate is a great combination. These large cookies come together quickly in one bowl. They are not too sweet with only a small amount of maple syrup and the chocolate is 70% cacao. As well just a small amount of coconut oil. Taste so good warm or straight from fridge or freezer!

Ingredients:

For the wet ingredients:

• 1/2 cup natural smooth almond butter ( no subs)
• 1/4 cup less 4 tablespoons pure maple syrup
• 3 tablespoons virgin coconut oil, softened but not hot
• 1/2 teaspoon pure vanilla extract
• 1 mashed ripe banana

For the dry ingredients:

• 1/2 cup whole rolled oats
• 1/4 cup plus 2 tablespoons gluten-free oat flour
• 1/4 cup arrowroot flour/starch
• 1/4 cup almond flour
• 1/2 cup walnut pieces
• 1/2 teaspoon baking soda
• 1/2 teaspoon pink Himalayan salt
• (150g) 70% non-dairy dark chocolate (about 1 1/2 bars) (cacao bars)

Directions:

1. Preheat the oven to 350?F (180?C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
2. In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, mashed banana and vanilla) until completely smooth.
3. Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, nuts and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
4. Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
5. Use a large spoon and scoop cookie dough in hand and shape into a round cookie about 1/2 ” thick. to make about 13 cookies.
6. Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)
7. Bake for 8 to 10 minutes . 8-9 minutes for soft an gooey or 11-12 minutes for crisp. I recommend the soft chewy version.
8. Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they’ll firm up even more. (It’s normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.

Tips:

I used Cacao 70% Cacao bars but you can use dark chocolate of your choice.
These cookies spread out quite a bit. So don’t flatten too much and leave space for them to spread out in oven