Ingredients

The following ingredients have 4 Servings
  • 1 cup (160g) almonds
  • 1 cup (114g) pecans
  • 1 egg (room temperature)
  • ½ teaspoon vanilla extract
  • 3 tablespoons (66g) raw honey
  • ⅓ cup (63g) semisweet mini chocolate chips (or use ½ cup (91g))
  • pinch fine himalayan salt

Instruction

  • Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • Process the almond and pecans together in your food processor (or high speed blender), scraping the sides of the bowl as needed until your nut butter has a pourable creamy consistency (very important). Let it cool completely so when you add the chocolate it doesn't melt and separation of the nut oils doesn't occur.
  • In a bowl, whisk together the egg, vanilla, honey and salt. Using a spatula, fold in the almond/pecan nut butter just until combined and thickened. Then gently mix in the chocolate chips.
  • Spoon tablespoons full of the dough onto the cookie sheet (use a medium cookie scoop to get 1.5 tablespoons per cookie). Flatten the cookies with your fingers slightly and add some extra chocolate chips on top of each cookie if you like.  
  • Bake for about 10 minutes or until the edges and bottom start to turn brown. Let cookies cool on a wire rack.