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Coconut Almond Butter Cookies



The quantities listed below make about 12 to 16 small to medium size cookies.

1/2 a cup of coconut flour
1/2 a cup of almond butter
2 large organic eggs
2 tablespoons of coconut oil
1/2 a cup coconut sugar (or any similar substitute)
1.5 teaspoons of pure vanilla extract or the seeds of one vanilla pod
1/2 a teaspoon of baking soda
Pinch of cinnamon
Pinch of sea salt
Handful of dark chocolate chunks or chips


1. Combine all ingredients except for chocolate chunks/chips in a food processor and bring together into a dough. Because of the almond butter, it will look and feel a little wetter and stickier than a typical cookie dough.

2. Pre-heat oven to 350 degrees F.

3. Use a tablespoon or two to scoop manageable portions of the dough and transfer to a cookie sheet or baking dish. You don't need to leave much room between the portions, as these cookies don't spread much while baking.

4. Insert dark chocolate chunk or chips into each portion.

5. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let the cookies cool for 2 to 3 minutes on their baking surface, then transfer to a wire rack to allow to cool. Enjoy!

Each cookie provides approximately 110 calories, 9 grams of healthy fat, 4 grams of protein, 1.5 grams of fiber, and 3 grams of sugar.


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This recipe sounds yummy, but almond butter is high oxalate as is chocolate (sad but true!) and I am needing to minimize my intake of oxalates. Wondering if one or both could be substituted with something low oxalate and still be delicious?

I'm sure it could! Perhaps a different nut butter and no chocolate. Please give things a whirl and consider sharing your findings - I'm sure others would appreciate your efforts!