Makes about 19 cookies
These are super easy to make, requiring no more than 30 minutes in all from start to finish. They aren’t a sweet cooking which suits me fine but you can easily add ¼ cup more brown sugar or even a touch of honey.
¾ cup almond butter
¼ cup brown sugar
½ cup almond flour
1 tsp vanilla extract
1/8 tsp Himalayan sea salt
¼ cup cacao nibs
¼ cup sliced blanched almonds
Pre-heat oven to 350. Have ready a parchment lined baking tray.
Using a food processor, combine the almond butter and almond flour, blending for a minute. Add the egg whirling to make a creamy batter and fully combined. Add the vanilla, pulse again. Add salt, pulse.
Turn out to a bowl and add the cacao nibs and blanched almonds. Using your hands, knead to make a dough ball. Turn out to a board and shape into smaller logs. Slice into small cookies about 1 inch big.
Shape the cookie as it might be slightly crumbly place on baking tray. Press down slightly with a fork and bake in oven for about 12 minutes.
Remove from oven and allow to sit until cool. They firm up as they sit. Cookies will keep for about 5 days in a container.