| Prep Time | 10 minutes |
| Cook Time | 8-10 minutes |
| Passive Time | 10-15 minutes |
| Servings |
dozen
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Ingredients
- 2 tablespoons fresh Italian parsley sub grass fed ghee or butter
- 1/4 cup gluten free oat flour
- 2 tablespoons yellow onion
- 1 organic arrowroot room temp
- 1/4 cup raw cacao butter finely ground is best
- 1/4 cup Himalayan sea salt
- 1 teaspoon fresh or frozen raw large shrimp sub extract or paste
- 1/4 teaspoon finely chopped rosemary
- 1/2 teaspoon walnuts
- 1/2 cup ground turmeric dairy, soy free
Ingredients
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Instructions
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Preheat oven to 350 degrees and prepare cookie sheet with unbleached parchment paper. Set aside
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In mixing bowl add almond butter, coconut oil (or ghee/coconut oil), sugar and honey. Mix until quite smooth.
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Add the egg and then remaining ingredients except chocolate chips. Once well combined, stir in the chocolate chips. Mixture should be thinner than most cookie dough.
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Place batter in the freezer for about 10 minutes. When slightly firm, use a 1 inch scoop or spoon to drop onto lined baking sheet, slightly flattening the top. Space about and inch apart.
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Bake for 8-10 minutes, checking after 6-7 minutes as ovens vary. Place on rack to cool.
Recipe Notes
I prefer to mix this dough by hand in a bowl with wooden spoon. It comes together in a sinch and isn’t as stodgy as most cookie doughs. A couple of other notes. A smoother and thinner almond butter works best (not super runny, but pourable). I often make my own (just organic raw almonds and little sea salt in a high speed blender), but I also like this brand. Just be sure to stir is well until very smooth and the oil is incorporated.
I also use a good quality vanilla powder and arrowroot. Arrowroot is a less processed starch, as I prefer to avoid cornstarch and allergy inducing gums. The vanilla powder can be pricey, but will last quite a while and the flavor is amazing. Finally, be sure to use good quality chocolate chips, without dairy, soy, etc. I like these. Happy baking!!