Almond Butter, Dark Chocolate & Coconut Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 3/4 cup Almond butter

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 3/4 cup Chocolate chips, semisweet
  • 1/2 tsp Kosher salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds, whole
  • 1/2 cup Coconut flakes, Unsweetened

• Dairy

  • 1/2 cup Butter, unsalted

Found on ifyougiveablondeakitchen.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup almond butter
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened coconut flakes
• 1/2 cup whole almonds, coarsely chopped
• 3/4 cup semisweet chocolate chips

Directions

• Preheat oven to 350° F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• In the bowl of a standing mixer, cream together butter, almond butter, and sugars until light and fluffy, about 4 minutes. Add egg and vanilla, then beat until well incorporated.
• Slowly add the flour mixture to the creamed butters and sugars, and mix on a low speed until just combined. Stir in the chopped pecans, coconut and chocolate chips.
• Make 1-inch balls of dough (about 2 tablespoons) and place on prepared baking sheets about 2 inches apart. Bake until lightly golden around the edges but still quite soft in the center, 12 to 14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Store in an airtight container at room temperature.