Earthquake Cookies

 

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Earthquake Cookies

(gluten free)

Ingredients:

Cookies:

  • 1 cup almond butter (I use this brand)
  • 1/3 cup honey
  • 1 egg
  • 1 tsp. baking soda
  • 3 tbsp. chocolate PB2 (or peanut flour)
  • pinch of salt

Icing:

  • 4 tbsp. chocolate PB2
  • 2 tbsp. water

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Instructions:

1. Preheat oven to 350*F and coat a baking sheet with nonstick spray.

2. Stir wet ingredients together, and add in dry until thoroughly mixed and no chunks.

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3. Get about a spoonful of batter and roll into balls. This can vary depending on how big you want your cookies. I was able to make 12. There’ll be a teeny bit leftover if you make 12…more to eat with a spoon mwahaha!

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4. Bake at 350* F for 8-10 minutes. Ovens will vary, so be sure to check them regularly. I wanted soft cookies, so I baked mine for 8 minutes. For crunchier cookies, keep them in a bit longer.

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5. Allow them to cool to room temperature.

6. While they’re cooling, you can make the icing if you’re feeling frisky. Simply mix 2 tbsp. of water with the 4 tbsp. of chocolate PB2 and stir until it becomes creamy. I was generous with the icing, so it only covered 3 of my cookies.

icing

7. All that’s left to do, ENJOY!!!!! :D

They are the GREATEST thing I have ever EVER made: Earthquake Cookies.

The reason they’re called “Earthquake cookies” is because they are:

  1. earth-shatteringly delicious
  2. their flavor bursts with the intensity of lava :D

These cookies are soft, buttery, and rich with a nutty, fresh aroma reminiscent of gingersnaps! When you bite into them, you’re hit with a dark chocolate-like flavor from the PB2, but as you keep chewing, the almond butter shines through and creates a fantastic after-flavor! You’ll definitely have to elicit every fiber of your self control not to consume the whole plate.

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