Can you believe that there is only a week until Christmas?! It's almost hard to believe that 2017 is very quickly coming to an end and we will soon welcome a new and prosperous year.
On that note, today is a holiday food-centered day once again. I am sharing a yummy cookie recipe that is chocolaty, low in sugar, and gluten-free! Thanks to Paleo Running Momma for this recipe. Bon appetit!
Paleo Chocolate Almond Butter Cookies
For the cookies-
3/4 cup smooth almond butter
1/2 cup organic coconut sugar
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
pinch of sea salt
For the filling-
1/2 cup chocolate chips
1/4 cup smooth almond butter
1/2 teaspoon pure vanilla extract
Preheat the oven to 350 degrees and line a mini muffin pan with liners or spray with cooking oil.
In a large bowl, beat the first four ingredients until smooth. In a separate bowl, combine the last three ingredients, then stir the dry mixture into the wet ingredients until fully combined. The dough will be thick and feel greasy due to the almond butter but this won't affect the cookies.
Scoop the dough into the muffin cups. Using a 1/2 teaspoon spoon, gently press the back into the cookies to make a dent in the center to form the "cups".
Bake for 8-10 minutes or until just set. Press the centers of the cookies down slightly.
While the cookies bake, put the chocolate chips and almond butter in a double boiler (a heat-proof bowl over a pan of hot water) and melt them together. Stir in the vanilla.
Cool the filling slightly and the cookies. Spoon the filling into the cookies and enjoy!
These cookies can be kept in the fridge for up to 4 days.
Because Christmas is on Monday next week, the next Monday Munchies will take place on January 1st. Until then, I hope you enjoy my last two Christmas posts this week. Have a very merry Christmas everyone!