Updated: Feb 27
(Yields 12 to 14 cookies)
"I don’t always turn these into cookies, I simply eat the warm batter poured over sliced bananas or over ice cream or right off the spoon!"
1 cup finely chopped almonds
1 1/2 cups semisweet or dark chocolate chips
1/2 cup almond butter
1/3 cup olive oil
1/3 cup honey
1 cup shredded unsweetened coconut flakes
Line a cookie sheet with parchment paper.
Process nuts in a food processor until very finely chopped (almost ground), and set aside.
Combine chocolate, almond butter, olive oil and honey over low heat in a medium saucepan until it has a smooth consistency and chocolate is melted.
Remove from heat and stir in coconut and nuts.
Drop by tablespoon or teaspoonfuls onto parchment-lined baking sheets.
Refrigerate at least 30 minutes or until they harden. Store in an airtight container in the refrigerator.
Pro Tip: Fill your 1/3 measuring cup with oil first and then use the same measuring cup for the honey and it won’t stick. It will slip right out.