Almond Butter Chocolate Chip Cookies

Recipe: Almond Butter Chocolate Chip Cookies
Adapted From:  Cook Eat Paleo

Tested: May 2016

Servings:   12 big or 36 small ones    Prep Time: 10-15 min

Notes: My favorite Paleo cookie recipe! Well the chips I use aren't Paleo but the rest of the cookie is =)  I finally found a way to make these big enough and thick enough to look like store bought cookies. After making the dough, I freeze the dough for about 10-15 minutes. Then I use a cookie scoop so that all the cookies are even. These cookies are great for toasted marshmallow filled cookie sandwiches (as picture above). I've also learned that light colored pans are better than dark colored ones. I've also tried using less almond butter and subbing in 1/2 cup palm shortening. That worked great too!

Ingredients: 2 eggs 3/4 cup coconut sugar 1 1/2 tsp baking soda 1 3/4 cup almond butter 1 cup chocolate chips

Instructions: 1. Mix together eggs, coconut sugar, and baking soda until smooth. 2. Stir in almond butter, then chocolate chips. 3. Freeze the cookie dough for about 10-15 minutes. 4. Use a cookie scoop to place the dough onto a greased cookie sheet. Do not flatten! 5. Bake for 10-12 minutes in a 350 degree even.