Chocolate Chip Coconut Cookies with Almond Butter

I am a sucker for coconut flour, almond products- nuts, butter, flour, and just recently I had a craving for dairy-free chocolate chips (low magnesium levels usually lead to chocolate cravings). All of this combined with my upcoming birthday (Monday) drove me into the kitchen with intent on splurging a little for myself, so I thought this one up:

Chocolate Chip Coconut Cookies with Almond Butter

1/4 c. almond flour
1/4 c. organic coconut flour
1 t. aluminum free baking powder (Bob's brand)
3 T. almond butter (for filling cookies)
1 handful dairy free (and gluten free) chocolate chips or carob chips- look for the Parve label
1 egg (optional, the coconut flour has enough fiber to keep the cookies together)
2/3 c. water
1 dash sea salt
2 T. cinnamon

Mix all dry ingredients together and stir in beaten egg and water. Mix until smooth and add chocolate chips. Form batter into little drop cookies and place on well greased cookie sheet. Dab almond butter on a flattened cookie and cover almond butter with more batter; squish cookie sandwich into a round shape.

Bake at 400 degrees for 10-12 minutes or until light brown and no longer mushy. Let cool (if you can)! My cookies were of a more cake-like texture but could be more chewy by adding less water and cooking a few minutes longer.

These are delicious and perfect low carb and low glycemic index treats, especially for protein metabolic type individuals like myself. No additional sweetener is needed- the almond and coconut flours are sweet enough on their own (not to mention the chocolate!) Happy Birthday to me (or really it is my Unbithday until Monday, but who's counting?) These were really quick to make and would be great in a time pinch.

Yield: about 8 small "stuffed" cookies or 15 unstuffed cookies

This recipe is dairy free and gluten free.