Ingredients
The Cookies
- 2 ½ cups fine almond flour
- ½ cup melted coconut oil
- 3 tbsp maple syrup
- ½ tsp cinnamon
The Topping
- 2 Hu Kitchen Almond Butter Puffed Quinoa bar, chopped into 16 squares
- sea salt to sprinkle on top
Instructions
- In a medium bowl, mix all of the ingredients for the cookies until a dough is formed. I like to use my hands for this one, because the dough is crumbly.
- Cover and refrigerate for at least 30 minutes.
- Heat oven to 375.
- Line a baking sheet with a silpat (preferred) or parchment paper.Using a spoon or cookie scoop, form cookies on the parchment paper.
- Use your thumb to make an imprint in each cookie.
- Bake for 10 minutes.
- Remove from oven and press lightly on the imprint again.
- Place one square of Hu Kitchen chocolate on each cookie, and gently press down.
- The chocolate will get nice and melty - YUM!
- Transfer cookies to a cooling rack and let cool completely. Enjoy!XO
Calories: 187kcal | Carbohydrates: 8g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 34mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 0.003mg | Calcium: 44mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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