Ingredients:

  • 1 cup (250g) creamy almond butter
  • 1/3 cup (80ml) pure maple syrup
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1 tsp (5g) coarse sea salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium mixing bowl, stir the almond butter and maple syrup together until the mixture is glossy and completely smooth.
  2. Fold in the semi-sweet chocolate chips using a spatula until they are evenly distributed throughout the dough.
  3. Scoop 1 tablespoon of dough per cookie and roll into a ball. Place them 2 inches apart on the baking sheet and press down slightly with your palm to create a thick disc. Bake for 8–10 minutes until the edges are set and mahogany-colored.
  4. Immediately upon removing the tray from the oven, sprinkle coarse sea salt onto the top of each warm cookie. Let them cool on the pan for 5 minutes to firm up before transferring to a wire rack.