Reverse Reese Cookies

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Last week I posted a Reese inspired gluten-free cookie (click the link to check it out and to blow your mind). I also decided to reverse rolls and create a reserve cookie. This is the by-product. A yummy, chocolate gooey centered, almond butter cookie. I think these were probably better than the chocolate one, although if chocolate is a sore spot for you, the reese is probably the way to go. Try them both, mix and match.

Reverse Reese Cookie

  • 1 1/4 cup almond butter
  • 1/4 cup raw honey
  • 1/8 cup melted grass-fed butter
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/3 cup almond butter
  • 70% + dark chocolate

Let’s Make it Happen: Mix dry ingredients (flour, sea salt, and baking soda). Stir wet ingredients (honey, butter, vanilla, and almond butter) in another bowl. Combine the 2 bowls together. Grab some dough, flatten out, place a quarter piece of chocolate in the middle. Consume the chocolate with dough. Place on a greased cookie sheet. Bake at 300 degrees for around 10 minutes. Boom amazing bliss-filled cookies!

 

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3 thoughts on “Reverse Reese Cookies

  1. Hi these look delicious! Just wanted you to know you put 1 1/4 cup of almond butter instead of almond flour in your ingredients 🙂

    1. Thank you for commenting, I never realized that I got excited and put almond butter twice! It should be almond flour as the first ingredient. Thanks again, enjoy 🙂

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