Ingredients :

•   3/4 cup vegan butter or coconut butter, softened
•   3/4 cup artisan naturals unroasted cashew butter
•  1/4 cup pure maple syrup
•  1/2  cup coconut sugar
•  2  tsp almond extract
•  1  tsp vanilla extract
•  1/2  tsp sea salt
•  1/4  cup gluten free all-purpose 1:1 flour

 

Optional Toppings

• 1/2 cup sugar-free vegan dark chocolate chips
• 1/2  tsp coconut butter or coconut oil
•  1/4  cup sliced almonds
•  1/2  tsp flaky sea salt

Directions :

 

• Preheat oven to ] 350 [ degrees and line  ]2 [metal baking sheets with parchment paper.
• Add vegan butter or coconut butter, cashew butter, maple syrup, coconut sugar, almond extract, vanilla and salt to a mixing bowl. Use a hand mixer to mix on high speed for  ]60[  seconds until fluffy. Add in the flour and mix on low just until combined. The texture should be a bit crumbly, but still hold together. If it is too dry, add  ]1-2[  tbsp of water. If too wet, add  ]1-2  [tbsp of flour.
• Use a ] 1.5[  tbsp scoop to scoop out  ]30 [ cookies onto the baking sheets spread  ]1.5 [” apart. Use a flat-bottomed glass to press each cookie down to  ]1/4[ ” thick. Bake for ] 12-15[  minutes until the edges are just barely golden. Remove from oven and set aside to cool for  ]5[  minutes.
• Meanwhile, add the chocolate chips and coconut butter or oil to a microwave safe dish and heat at ] 50[ % power in  ]30 [second increments, stirring in between, until melted. Use a spoon to drizzle the melted chocolate over the cookies. Immediately sprinkle with almonds and sea salt. Let cool completely before enjoying. (Placing in the fridge for  ]5-10[  minutes expedites this process!)