¼cupgranulated sugar(+ an extra few tbsps to coat cookies)
1egg(or 1 flax egg if vegan)
¼cupalmond beverage(or other non-dairy beverage)
1cupgluten-free all purpose flour(add 1 tsp xanthan gum if the flour does not contain it)
1chocolate bar, broken in pieces
Preheat oven to 350°F.
In a large bowl or stand mixer, cream together almond butter, coconut oil and sugars.
Add egg and vanilla and mix for 1 minute. Add almond beverage and blend in.
In a medium-sized bowl, whisk together flours, baking powder, soda and salt.
Pour dry ingredients into the wet ingredients and mix until combined. Depending on the flour used, you may need to add 1-2 tbsp of extra almond beverage. Mixture should be a cookie dough consistency.
Ball the dough using a cookie scoop or hands. The dough should make 15 large or 30 small cookies. Roll each ball into the extra granulated sugar. Place on baking sheet lined with parchment paper and press one piece of chocolate into each cookie.
Bake for 6-8 minutes if small and 8-10 minutes if large, or until slightly golden brown.
Allow to cool and enjoy!
Best if served fresh! Can also store in freezer for 2-3 months.