Double Chocolate Dreambites
Prep time: about 10 mins Cook time: 8 mins Serving: about 13 cookies
So the story goes......Once upon a time in cookie land! Just kidding, well kind of :) I have been making the original 3 ingredient Peanut Butter cookie for years and replacing the refined sugar with coconut sugar as healthy alternative. I tried a few times to replace the peanut butter with almond butter to make it Paleo friendly since that is the lifestyle we live. I NEVER could get them to come out right. One day I made them and posted on my IG page and mentioned I was not a fan of peanut butter. Not only because it's not paleo, I'm just not a fan of the taste, never have been, but for an occasional treat, they were doable and my husband happens to like peanut butter so ok. Andrea from Paleogenics asked about using almond butter and as I read her response a light bulb went off inside my head. So as the story goes, I added a little of this and a little of that. Andrea and I collaborated and off they went to Virginia for a taste test between her and her colleagues. They were a hit! There began the birth of Double Chocolate Dreambites. Now we have an awesome and amazing cookie to share with all of you. The End! Big thanks to Paleogenics to there taste buds and dedication and much love for chocolate.
You can check them out here......http://www.paleogenics.com/
1/2 cup almond butter 1/2 cup tahini butter 1 cup coconut sugar ⅓ cup organic 100% cacao powder ⅓ dark chocolate Enjoy Life chips or chunks (or more if you like) 1 egg 1 teaspoon madagascar vanilla 2 pinches of sea salt (or 1/4 teaspoon)
Place all ingredients into a mixing bowl except for chocolate chips.
Stir together until well combined
Add chocolate chips and fold in.
<----Your dough will be thick but a little oily and that is good. This helps to keep them from drying out quickly.
To the right are the products I use to make these dreamy Dreambites ----->
Pre-heat your oven to 350*. On a baking sheet lining with parchment paper, take a heaping tablespoon of the dough and roll gently into a ball. Flatten oh so slightly with your fingers and place on baking sheet. Place cookies about an inch or so apart. They don't poof up like regular cookies but they will expand outwards slightly. Repeat process until you have all the cookies laid out (depending on the size of your cookie sheet), if you run out of room just cook in 2 different batches.
Place in the pre-heated oven and bake for 8 minutes. Baked any longer and they will dry out. Let cool on baking sheet for 7-10 mins then place on a cooling rack to finish cooling (about 20 mins). Store in an airtight container for about 5 days or enjoy immediately with a glass of ice cold milk product of choice. We love dunking them in unsweetened almond milk :)