These are my absolute favorite cookies. They are perfectly sweet and the almond butter adds so much flavor to them. The slight bitterness of the cacao nibs complements very well with the caramel flavor of the coconut sugar and balances out the sweetness.
Using the almond flour as the base makes them really crunchy on the outside and soft centered which is just how a cookie should be in my opinion.
Also, I've got this new old baking sheet as a back drop for my photos and I'm loving it so far. I've been looking for one that is more silver-ish to add to my collection but it's really hard to find good ones. All the vintage markets and stores that sell them and are surely the most comfortable way to buy them since you don't have to search your way though eBay, etsy, etc.. for hours but they are SO expensive.. But you know, one does what one can to get a good backdrop, right?
130g almonds, ground
2 tbsp coconut sugar
2 tbsp maple syrup
2 tbsp coconut oil
2 tbsp almond butter
30g cacao nibs
1/2 tsp baking powder
1 tsp vanilla powder
1. Preheat the oven to 175°C.
2. Simply combine all the ingredients in a mixing bowl and mix them until you're left with a sticky dough.
3. Line a baking tray with baking paper. Use your hands to form the dough into little balls. Place them onto the baking tray and flatten the dough balls. Don't make them too thin, otherwise they might burn while baking them.
4. Place the cookies into the oven for 10-15 minutes or until golden brown. Check them during the baking process to make sure nothings burning as that can happen quite easily..!
5. Once they've reached that golden brown color that we want, take them out if the oven. At this point they won't be hardened but don't worry, they will be hardened once they've cooled down. So be patient and wait for 10 minutes.
Enjoy with a glass of almond mylk! <3