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From Cook:
Part chocolate macaroon, part candy bar. These cookies have a slightly crisp outer shell and a soft, gooey centre. I recommend using almond butter in this recipe as I tried a version with peanut butter and it didn’t taste as good. However, sweetened sunflower butter (think Trader Joe’s) tasted great. Dipping in cold almond milk is encouraged.
Yield: 13 small cookies
Ingredients:
1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed)
1/2 cup unsweetened, shredded coconut
1/2 cup almonds, ground into a flour/meal
1/2 cup Sucanat (brown sugar might work)
1/4 cup cocoa powder, sifted
1 tsp baking powder
1/2 tsp kosher salt
2 tsp pure vanilla extract
2 tbsp almond milk
1/4 cup almond butter
1/3 cup dark chocolate chips
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1st Keep
 Whitney
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jsuidan
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