Chocolate Dipped Almond Butter Cookies

This is the time of year when everyone is getting into baking Holiday cookies. I myself like to bake several kinds every year.  Just because you are trying to eat healthier doesn’t mean that you can’t still enjoy delicious cookies!  I make mine mostly gluten free and refined sugar free, and always use quality organic or natural ingredients.  One of my favorites is these chocolate dipped almond butter cookies that I am sharing with you today.  They are gluten free, vegan and use coconut sugar instead of the usual refined white sugar.  Also, the chocolate I dip them in that can be found at Fresh and Natural Foods is sugar free as well!  These are so delicious tasting that you will not even notice that they are not traditional Holiday cookies!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 12 | Prep Time: 20 minutes | Cook Time: 12 minutes | Ready in: 1 hour

Ingredients

• 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water (and allowed to sit for 15 minutes before using in recipe)
• 1 cup Wholesome Organics coconut sugar
• 1 cup organic almond butter
• 1/4 cup Spectrum unrefined coconut oil, warmed to liquid
• 1 tsp pure vanilla extract
• 1 1/4 cups gluten free all purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup Luv dark chocolate chunks or Lily's vegan dark chocolate chips

Instructions

Instructions:

1. In a small bowl, whisk together the flax seed and water.  Place the bowl in the fridge for 15 minutes, this is your flax egg.
2. In a large bowl, with a wooden spoon, mix together the sugar, almond butter, coconut oil, vanilla and flax egg, until smooth.  Then mix in the flour, soda, baking powder, and sea salt in until the mixture is smooth.
3. Preheat the oven to 375F degrees.  Line a sheet pan with parchment.
4. Shape the cookie dough into 2 inch balls, place on your baking sheet a few inches apart and flatten with a fork, like you would with peanut butter cookies.
5. Place in the oven and bake at 375 for 12 minutes or so, until lightly browned and set.  Allow to cool completely on a rack.
6. Melt the chocolate in the top of a double boiler (or your preferred method), and dip half of each of the cookies into the chocolate allowing the excess to drain off.  Set on a parchment lined tray to set the chocolate (it will set faster if you pop them in the freezer for about 5 minutes). Enjoy!