Since Valentine’s Day is coming up, I’m thinking chocolate! These Triple Chocolate, Triple Almond Cookies, are almost like a brownie. Three different types of chocolate give them intense flavor. Almond flour and almond butter make them super-moist, and the almonds on top give them a nice crunch. A bite of sea salt at the end makes these a real treat!

Triple Chocolate, Triple Almond Paleo Cookies

Servings

Ingredients

8 ounces Bittersweet chocolate
1 cup almond flour
1/4 cup coconut flour
3/4 cup coconut sugar
2 tablespoons raw cacao
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs
2/3 cup almond butter
1 teaspoon vanilla extract
6 ounces bittersweet chococolate (or semisweet)
3/4 cups sliced almonds
1 Egg white, beaten
2 teaspoons Course sea salt

Servings

Ingredients

8 ounces Bittersweet chocolate
1 cup almond flour
1/4 cup coconut flour
3/4 cup coconut sugar
2 tablespoons raw cacao
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 eggs
2/3 cup almond butter
1 teaspoon vanilla extract
6 ounces bittersweet chococolate (or semisweet)
3/4 cups sliced almonds
1 Egg white, beaten
2 teaspoons Course sea salt

Instructions

Place 8 ounces bittersweet chocolate in a double boiler and melt. Remove from heat and stir in almond butter and vanilla.
In a medium bowl, sift together almond flour, coconut flour, sugar, raw cacao, baking soda, and 1/2 teaspoon salt. Add the eggs and stir to combine.
Stir in chocolate mixture and 6 ounces chocolate chips. Chill dough for 20 minutes.
Preheat oven to 350 degrees. Line baking pan with parchment paper. Place almonds on a plate.
Roll dough into 1-tablespoon balls and press into almonds. Place on baking sheet, almond side up, and flatten each cookie to about 1/2-inch thick.
Brush top with egg wash and sprinkle with coarse sea salt. Bake 11-13 minutes. Enjoy!