Almond Butter, Dark Chocolate and Coconut Cookies
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter softened
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup semisweet chocolate chips
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 3/4 cup almond butter
- 1/2 cup sweetened coconut flakes
- 1/2 cup whole almonds coarsely chopped
- Carbohydrate 236.383480260813 g
- Cholesterol 366.145000103234 mg
- Fat 227.512740057174 g
- Fiber 14.3237499775695 g
- Protein 34.5644600146385 g
- Saturated Fat 105.410396536715 g
- Serving Size 1 1 dozen cookie (595g)
- Sodium 16211.5119417205 mg
- Sugar 222.059730283244 g
- Trans Fat 13.9123475036367 g
- Calories 3024 calories
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.
