Courtesy of CravetheGood.com
⅓ cup coconut oil
⅓ cup almond butter
1 cup coconut sugar
1 teaspoon vanilla
1 1/2 cup KAMUT® wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chocolate chips - optional
Preheat oven to 350 Farenheit and prepare a baking sheet with parchment paper.
Beat coconut oil, almond butter, and sugar in stand mixer fitted with whisk until well combined. Add vanilla, and egg, and whip until batter lightens in colour.
In another bowl, whisk together KAMUT® wheat flour, salt, baking soda, and baking powder.
Add dry ingredients to wet and mix until well combined, scraping sides of mixing bowl as required.
Mix in chocolate chips.
For thicker cookies, use a cookie scoop and drop balls of cookie dough on baking sheet, press in a candied pecan, if desired. For thinner cookies, use the cookie scoop and drop balls of cookie dough on baking sheet, press down until cookies form a ½ inch disc, press in a candied pecan, if desired
Bake at 350 Farenheit for 13-15 minutes, until edges are golden brown.
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