(Chocolate Chunk!) Flourless Cookies

Ingrédients

• 1/4 cup unsalted (grass-fed!) butter (at room temperature)
• 2/3 cup cane sugar (erythritol, or sweetener of choice (you can use as little as 1/2 cup)*)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt (omit if using salted nut butter (!!!))
• 1 egg (at room temperature)
• 1 cup natural almond (or peanut!) butter
• chocolate chunks ((or chips!) to taste)
• flaky sea salt (to garnish)

Préparation

1. 1

   Cream butter in a large bowl with an electric mixer. Add in sugar or sweetener of choice and continue to beat until light, fluffy and thoroughly mixed.

2. 2

   Mix In vanilla extract, baking soda and salt. Add in the egg and mix until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth, and thats totally ok). Mix in the almond or peanut butter and beat until thoroughly incorporated. If your mixture is too runny now (depends on how liquid your nut butter was), wait to add the chocolate chunks post chilling (or they'll sink to the bottom..!).

3. 3

   Cover with cling film and refrigerate for 1 hour, meanwhile preheat oven to 350°F/180°C.

4. 4

   Using an ice cream scoop or large spoon, scoop out the cookie dough. Place in a baking mat or parchment paper lined baking tray. Add in chocolate chunks and flatten slightly (see pictures for reference). Freeze for 15 minutes prior to baking.

5. 5

   Bake for 8-10 minutes (I did 7), until they just begin to brown around the edges (but be sure to not let them brown if you like them gooey!). Sprinkle with flaky sea salt (totally optional, but always highly suggested).

6. 6

   Store in an airtight container for 4-5 days. Though feel free to freeze the shaped dough and bake straight from the freezer (adding a few minutes to baking time) for fresh cookies on demand.