Almond Butter Cookies- GF

Photo by Corey Morrow and plate by Winter Moon Pottery

(Makes 10 large Cookies)

1 cup unsalted almond butter, stirred well (I use the fresh ground almond butter from Everybody's and that makes the best texture)

3/4 cup sugar

1 large egg

1/2 tsp baking soda

1/4 tsp sea salt
ginger powder and cinnamon, as you like it

3 oz dark chocolate (70% cocoa or greater), Or, dip half the cookies in a dark chocolate shell*.

Preheat oven to 350 degrees F.

In a medium bowl. stir together the first 5 ingredients until blended. Stir in chocolate. 

Drop the dough by rounded tablespoonfuls onto parchment paper-lined baking sheets.

Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

* Dark chocolate shell

Time: 5 minutes

7 ounces bittersweet chocolate, chopped

2 tablespoons virgin coconut oil.

Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. 

This recipe works as hard shell to be used on ice cream but also works well for cookies. Once the almond butter cookies have cooled, I stick them in the freezer for about 10 minutes before dipping them  into the chocolate shell.

Yield: 3/4 cup