1½ Cup Almond Flour
½ Cup Arrowroot Flour
¼ Teaspoons Baking Soda
¼ Teaspoons Sea Salt
4 Tablespoons Coconut Oil
4 Tablespoons Raw Honey or Maple Syrup
1 Teaspoon Vanilla
1/3 Cup Chocolate Chips
½ Cup + 1 T Justin's Chocolate Hazelnut Butter, melted slightly (until spreadable)
¼ Cup chopped roasted almonds
2 Justin's Peanut Butter Cups, sliced into quarters
¼ Cup Chocolate Chips, melted
- Preheat your oven to 350° F and line a glass loaf pan with parchment paper.
- Using a food processor, pulse together the dry crust ingredients until combined. Pulse in the wet ingredients and process until a dough forms. Stir in the chocolate chips.
- Press the dough into the bottom of the loaf pan. Bake for 30 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Cool the cookie for 1 hour.
- Once the cookie is done cooling, remove it from the pan. Optional step: gently shave/trim 1/4 inch of the cookie from the top, all around the top edge. This just creates a better, more finished-looking appearance.
- Fill the cookie with the hazelnut butter, and spread it all around the top, to all the edges. Sprinkle the chopped nuts and peanut butter cups on top. Drizzle with melted chocolate.
- Refrigerate the giant cookie for 2 hours, or overnight. When ready to be eaten, slice into equal bars. These are super rich, so you can slice them really small if you want. Enjoy! Store any leftovers in an airtight container in the fridge, up to a few days.
Recipe courtesy of Goodies Against the Grain