It’s summertime here in San Francisco, and contrary to popular thought, it does get H O T here. That’s why my husband gives me the stink eye when I’m in the kitchen recipe testing and I’ve got the oven blazing. All. Day. Long. But yet he happily eats all the treats I make – so can someone say ANNOYING? The things I do in the name of my love for quick and easy baked goods.
Today I am sharing a new recipe for Chocolate Almond Butter Shortbread Cookies, made with Hu Kitchen chocolate. Hu Kitchen is one of my favorite paleo restaurants in New York City. In fact, I was one of their original customers when the restaurant first opened and before it had a cult following – I’m proudly an OG fan. In the last few years, they launched their own chocolate line, made with super clean ingredients, and they taste delicious. They are paleo, vegan, have no cane sugar, no soy lecithin or funky additives. It’s pure, clean goodness. I get asked all the time what my favorite flavors are, and honestly they are all fantastic, but my personal favorite is the Almond Butter Puffed Quinoa Bar. There is a thick layer of almond butter and puffed quinoa sandwiched between creamy dark chocolate. AHHHHHHHH, and that, my friends, is why I chose the Almond Butter Puffed Quinoa Bar for this recipe.
You may have already seen or made my Paleo Raspberry Thumbprint Cookies. This recipe is a play on that, with a chocolately twist. Make them, and be sure to tag me on Instagram and use hashtag #kalejunkie so I can see your creations!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!