The chewy cookie that you can customize with just about anything.
Once I get a recipe down, I love to dress it up. I love the contrast of something crunchy when you sink your teeth into a chewy cookie. These cookies are good for you and will fill you up. They are packed with almond butter and grain-free flours to create a dense cookie that is still plenty moist.
I topped these off with chocolate covered baruka nuts. I recently learned about these nuts after watching the Netflix series, Down To Earth. They have a very high protein content and contain all the essential amino acids. They are also packed with fiber and are a great source of antioxidants. The flavor profile is similar to that of a peanut. Think mini Reeses on top of your cookies... I think you have the idea!
3/4 cup almond butter
1 cup cassava flour
1 cup almond milk
2 tbsp maple syrup (or agave or date syrup)
1 tbsp tapioca flour
1 tsp baking powder
1 tsp vanilla extract
Preheat oven to 350°F.
In a mixing bowl, combine almond butter, maple syrup, almond milk and vanilla extract.
In another mixing bowl, combine cassava flour, tapioca flour and baking powder.
Pour the dry mix into the wet mix.
Form cookies of desired size (I made 6).
Top with chocolate covered baruka nuts.
Bake for 23-25 minutes or until slightly golden.
Cool and enjoy.