low sugar chocolate mudslide with double chocolate chunks

Makes : 12 - 14 cookies

INGREDIENTS

¾ cup almond flour
2 tbsp coconut flour
¼ cup of cocoa powder
½ tsp sea salt
1/2 tsp baking soda
1/2 tsp xanthan gum
6 tbsp butter, softened
½ cup + 1 tbsp coconut sugar
1 egg
1 tsp vanilla extract
2 Love Good Fats Mint Chocolate Bars, chopped
½ cup slivered almonds

DIRECTIONS

Preheat oven to 350°F and line two baking trays with parchment paper

Add almond flour, coconut flour, cocoa powder, salt, baking soda, and xanthan gum to a medium bowl.

Whisk until thoroughly combined and set aside.

In a large bowl, cream butter using an electric mixer. Add the coconut sugar and continue to beat until thoroughly mixed.

Add in vanilla extract and egg, mixing until just incorporated.

With your mixer on low, add in half of the dry mixture- mixing until just incorporated. Mix in the rest.

Fold in the chopped LGF bar pieces and mix until combined.

Using a tablespoon, scoop the mixture onto the baking sheets. Do not overcrowd the sheet - the cookies expand, so leave the extra room!

Bake for 8-12 minutes or until the cookies have risen on the outsides and appear to be “soft” on the inside.

Allow it to cool completely before transferring to a glass container.

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