- Preheat oven to 350ºF. Line a baking sheet with silicone baking mat.
- In a medium bowl, whisk together the almond butter, coconut sugar, egg (or flax egg), and baking soda. Fold in the chocolate chips. Let the dough rest for about 15 minutes.
- Using a small cookie dough scoop, form tablespoon-sized balls of dough and place onto the prepared baking sheet.
- Bake for 8 to 10 minutes or until set. Let them cool for at least 15 minutes on the baking sheet, then transfer them carefully to a cooling rack. They will be crumbly if you try to move them too early, so be sure to let them set up.
To keep completely paleo, make sure to use a paleo-friendly chocolate (you can make your own with this recipe) or leave out the chocolate chips to keep 100% paleo. If you use regular size chocolate chips instead of mini chocolate chips, use 3/4 cup.
- Category: Dessert
- Cuisine: American