Almond Cacao Cookies

Gluten free
Wheat free
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
1                      egg
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.