Description
Yields 6 cookies
Ingredients
Scale
- 1/2 cup creamy unsalted almond or cashew butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup coconut sugar
- 1/4 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain sea salt
- 3 tablespoons raw cacao powder
- 2 teaspoons avocado oil
- 6 2″ squares of your favorite dark chocolate (I used altereco truffle thins)
- Flaky salt, to garnish
Instructions
- Pre-heat the oven to 375F and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond or cashew butter, vanilla extract, egg, coconut sugar, almond flour, baking soda, fine grain sea salt, cacao powder, and avocado oil. The dough will be thick!
- Roll the dough into 6 equal sized balls. Press one truffle thin square onto the top of each ball, flattening the cookie slightly. Make sure the cookie dough goes all the way around truffle thin, with no chocolate overhanging.
- Bake for 10 minutes. Remove from the oven and add a sprinkle of flaky salt to each cookie. Let them sit for a few minutes before enjoying warm!