Chocolate Chunk Nut Cookies
It's cold outside and nothing beats cookies from the oven when it's cold outside.
Of course as with any good cookie, it's got to have gooey melted chocolate. And we don't use chocolate chips anymore. And unsweetened would be, let's face it, gross.
So grab a bar of Dark chocolate, over 85% or so . The sugars should be under 5 grams per serving (40 gram serving).
OK. Let's rock.
3/4 cup Swerve or Erythritol.
1 cup Almond Flour
1/2 teaspoon baking powder
1/4 tsp salt
1 teaspoon vanilla
1/2 cup butter (softened)
1/2 cup Almond Butter
1 tablespoon maple syrup (pure)
1/2 cup chopped chocolate and 1/2 cup chopped peanuts (unsalted, roasted and blanched) or any kind of raw nut will do.
Cream the butter, almond butter and swerve until well blended. Mix in the vanilla, maple and egg. In a separate bowl, combine almond flour, baking powder and salt. Add dry mixture to the creamed butter till well blended and smooth, then fold in the nuts and chocolate.
Refrigerate batter for 15 minutes while preheating oven to 350F.
Spoon by heaping tablespoon onto parchment lined baking sheet and bake approx. 14 minutes or until edges are brown. If using unlined baking sheet, cookies may brown on the bottom before finishing... so watch carefully. Makes about 24 cookies.