A chewy and decadent paleo double chocolate cookie made with almond butter.
Preheat oven to 350F.
Add all ingredients to medium-sized bowl (no need to separate dry and wet)
Mix until well combined. Dough will be very thick.
Form cookies with hands using about 2 tbsp dough at a time. Roll into balls and flatten slightly (not too flat!)
Place onto a parchment or silicone-lined baking sheet and bake for about 10-11 minutes for softer cookies. For a crunchier cookie, bake for 12-13 minutes.
Store in airtight container. Can be stored in fridge for up to 7 days, or freezer for 3 months.