Confession: I am a peanut butter girl. Growing up with a father who could down jars of the stuff, it’s no matter I fall victim to the same kind of infatuation. So when I challenged myself to make a goodie basket for a friend whose niece discovered she had a gluten intolerance, it came to me instantly to do a reese inspire cookie. The verdict? These cookies are GOOD!
- 1 cup almond flour
- 1/4 cup raw honey
- 1/8 cup melted grass-fed butter
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 70% + Dark chocolate
- Almond Butter
Let’s Make It Happen: Make the cookies. Mix flour, sea salt, baking soda, and cocoa. In a separate bowl combine butter, honey, and vanilla. Blend the two bowls together. Chop the chocolate and fold into the mix. Take spoonfuls of dough. Flatten them out. Place a teaspoon or so of almond butter in the middle. Now fold the dough around it, so the almond butter is hidden in the center. Bake at 300 on a greased cookie sheet for 10 minutes or so. Enjoy!