This recipe features one of my favorite products: Kween and Co granola butter. I have talked about granola butter before. It is a spreadable nut and seed free butter made using oats. It is so delicious! It’s great spread on toast, waffles, pancakes, fruit and dessert.
These cookies are delicious! They have a slight crunch on the outside and are chewy on the inside.
1/4 cup vanilla granola butter
2 TB coconut oil
2 TB maple syrup
1/8 tsp vanilla
1/4 cup + 3 TB almond flour
3 TB arrowroot
1/8 tsp sea salt
1/8 tsp baking soda
heaping 1/4 cup chocolate chips (my dark chocolate recipe)
Have all ingredients at room temperature. Turn oven to 350 degrees.
Combine granola butter, coconut oil and maple syrup using a spatula or large spoon. Add vanilla and egg and cream together. Make sure to combine the ingredients very well.
Add almond flour, arrowroot, sea salt and baking soda to the granola butter mixture and stir to combine. Stir in the chocolate.
Refrigerate the dough for 30 minutes. Remove the dough from the refrigerator, stir and scoop or spoon balls onto a parchment paper (or silpat) lined baking sheet.
Bake for 9-13 minutes (depending on the size of your cookies). Remove form the oven and let cookies sit on the baking sheet for 5 minutes. Remove to plate or serving board. Enjoy!