CHOCOLATE ALMOND BUTTER SHORTBREAD COOKIES
Paleo / Vegan / Gluten Free
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!
Makes 16 Cookies
For the cookies
2.5 cups fine almond flour
1/2 cup melted coconut oil
3 tb maple syrup
1/2 tsp cinnamon
For the topping
2 Hu Kitchen Almond Butter Puffed Quinoa bar, chopped into 16 squares
sea salt to sprinkle on top
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!