Almond Butter Chocolate Chip Cookies

I attended a Tea on Sunday.  I brought both a savory and a sweet dish.  I have no photos of my savory dish (which has now moved from Try Soon to Keeper folder).  The sweet was also a keeper.  It's a lovely gluten-free and dairy free cookie - perfect for a couple of my friends' diet restrictions.  It has great texture (didn't feel gluten free!) and a nice flavor.  I was asked for the recipe. 

I like my cookies slightly undercooked so they're chewy.  I discovered these cookies are naturally soft.  The first tray I took out at 9 minutes.  The cookies were done, but ended up a little sticky.  The second tray went in a full 12 minutes (and could have even gone in a bit longer).  These had better integrity and still weren't too crispy.  The whole batch of cookies flattened quite a bit - next time I'll chill them slightly before baking them.

Almond Butter Chocolate Chip Cookies
(adapted from Amee's Savory Dish)

1 cup almond butter (or about 2 cups almond flour and 1 Tbls coconut oil**)
⅓ cup honey
1 egg
1 Tbls vanilla extract
½ tsp salt (if you are using unsalted almond butter)
½ tsp baking soda
½ tsp baking powder
⅔ cup shredded coconut
½ cup chocolate chips

Preheat oven to 350F.  Mix together first seven ingredients.  Make sure honey is fully incorporated.  Stir in coconut and chocolate chips.  Scoop with a cookie scoop onto cookie sheets. Bake 9-12 minutes or until lightly browned.

** I didn't have almond butter on hand, but there was a whole bag of almond flour on the shelf.  So I made my own almond butter by throwing 2 cups of almond flour and a tablespoon of coconut oil in the food processor and blending it into butter.  It was a little less than a cup - so I leveled off the cup with a bit more almond flour.  Worked great!