1 Picture
Ingredients
- 2 large organic eggs
- 1 cup raw unsalted creamy almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 12 drops KAL liquid stevia
- 1/2 cup xylitol
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons buckwheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup shredded dried coconut (optional)
Details
Adapted from eatingwithpurpose.com
Preparation
Step 1
Preheat oven to 350°.
Line 2 cookie sheets with parchment paper.
Beat eggs with an electric-mixer in a medium bowl and then add almond butter, vanilla, apple cider vinegar and liquid stevia.
Do NOT mix the rest of the wet ingredients together.
Add dry ingredients (xylitol, unsweetened cocoa powder, buckwheat flour, baking soda, sea salt and dried coconut, if you so desire) in a separate large bowl and whisk together.
Combine the wet and dry ingredients and mix well with an electric-mixer until thoroughly mixed.
At first it will seem too dry, but keep mixing and it will form into a thick, fudge-like dough.
Finish mixing with a spatula to make sure it is well mixed.
Use a 1 ½ tablespoon cookie scoop ( or similar sized spoon) to evenly portion out the dough onto a cookie sheet.
Flatten the cookies gently using the back of a spoon or your fingertips.
Bake for about 12 minutes.
The cookies will be soft and moist on the inside.
It’s a little hard to tell when they are golden brown because they are already brown.
Cool the cookies on a cooling rack for 10-15 minutes.
After they are completely cooled use parchment paper to separate them and store in a ziplock bag or airtight container.
These freeze great too and no need for thawing.
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