These cookies are a delightful blend of softness, rich raw cocoa flavor, a touch of bittersweetness, and a hint of crunch. They’re the perfect complement for s’mores or a light 5 o’clock snack. Plus, they’re a breeze to whip up with a food processor and bake in just 10 minutes. Now, doesn’t that sound like music to your ears?

Ingredients:

• 1 cup almond meal
• 1/4 cup coconut flour
• 3 tablespoons almond butter
• 1/4 cup melted coconut oil
• 1/2 teaspoon aluminium-free sodium bicarbonate
• 1/4 teaspoon Himalayan salt
• 1/4 cup plus 1 tablespoon honey
• 1/4 cup raw cocoa beans, crushed

Instructions:

– In a food processor, combine all ingredients except for the cocoa beans. Mix until the dough is well-formed.

– Add in the crushed cocoa beans and give it a final stir.

– Using an ice cream scoop, shape the dough into balls and place them on a baking sheet lined with parchment paper.

– Once the sheet is filled, cover the dough balls with another sheet of parchment paper. Gently press the dough with the bottom of a glass to flatten them. Adjust the thickness to your liking; I prefer mine on the thin side.

– Remove the top parchment paper and transfer the cookies to the preheated oven.

– Bake for approximately 10 minutes.

– Allow them to cool completely before transferring them to a plate.

The cookies will have a nice crunch on the first day, but they’ll gradually soften. Store them in an airtight container in the fridge for optimal freshness.

Enjoy these delightful cookies!