fluffy, puffy almond butter chocolate chip cookies (gf+df+paleo)

there are a variety of the famous chocolate chip cookie, some of them are fat and chewy, and others are thin and crispy. these cookies are more cake-like in texture because of the amount of egg and baking soda that make them puff up. they are sweetened solely with a tbsp. of honey and coconut sugar so they are perfect for people watching their sugar intake. additionally, the almond butter and olive oil provides this treat with a nutty flavor or earthy tone and healthy fats. i recommend using ghirardelli chocolate and splitting it into chunks yourself for a more rustic look and richer flavor, although, dairy free chocolate chips can also be used. get your baking pans ready, preheat your oven and let's bake!

yields 12-16 *depending on desired size

dry

3/4 c. almond flour

1 tbsp. coconut sugar

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. baking powder

1, 4 oz. bar ghirardelli 100% cacao bittersweet chocolate

wet

3/4 c. smooth almond butter

2 eggs + 1 small egg

1 tbsp. raw honey

1/2 c. extra virgin olive oil

1 tsp. vanilla extract

how to savor these cake-like cookies:

• preheat the oven to 350 degrees fahrenheit and line one large baking sheet with parchment. set aside.

• in a stand-on mixer with whisk attachment, whisk almond butter, eggs, honey, olive oil and coconut sugar together until combined. stir in flour, baking soda, salt, baking powder and vanilla extract until the mixture is smooth.

• break the chocolate bar into 1/4" chunks and fold into the batter. chill the batter in the fridge for 10 minutes.

• use a spoon to scoop the dough on the sheet and bake 10-12 minutes. let the cookies rest on the sheet for 1-2 minutes and then serve warm. enjoy!