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I came across this recipe when I was doing my first round of whole 30 in August. I love cookies! Like real life cookie monster. No joke. So, of course I had to find something that would curb my sugar withdraws. Enter the best cookie recipe known to man. Well at least to those doing whole 30. 😉
soft & chewy almond butter cookies
Time: 20 mins
12 medjool dates, pitted
1/2 cup creamy raw almond butter
1 large egg, room temperature
1 t vanilla extract
2 t pumpkin pie spice
1/2 t grain-free baking soda
1/4 t sea salt
Optional chocolate drizzle: this is not whole 30 approved but oh so delicious if you decide to do so!
2 tbsp dairy-free chocolate chips
1 tsp coconut oil
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a food processor, pulse the dates until it forms into a soft large ball. Add in almond butter, egg, and vanilla extract and pulse until just incorporated. Do not overmix.
In a separate bowl, whisk together pumpkin pie spice, baking soda, and sea salt. Fold the date mixture to the dry ingredients and mix together with a spatula. The dough will be quite thick and sticky.
Form the cookies into 9 rounds and place them on the baking sheet, evenly spaced apart. Press down to flatten them into disks.
Bake for 12 minutes, rotating the baking sheet half way through. They may seem underdone, but will continue to firm up after they’re out of the oven. Allow to cool before eating.
Optional chocolate drizzle: combine chocolate chips and coconut oil in a microwave safe bowl. Microwave for 20 seconds and stir. Microwave another 20 seconds and stir until chocolate is melted. Using a spoon or a spatula, drizzle melted chocolate over the cookies. Allow cookies to chill in the fridge for the chocolate to harden. Enjoy!
NOTE: If your almond butter is too thick, the cookies may turn out more dense.