2 cups almond flour
1/2 teaspoon of sea salt
1/2 teaspoon of baking soda
1/4 a cup vegetable shortening
2 tablespoons of peanut butter
2 tablespoons agave
1 tablespoon vanilla
1/2 cup (or more) of chocolate chunks from a high-quality vegan chocolate bar
optional hemp seed or a small handful of sugar sprinkled in
bake at 350 for seven minutes
Tips: use a small melon baller to form the perfect size—once the dough is mixed (which looks like crumbles) the baller helps form it into a compact stick together “cookie ball”.
Then I use my espresso press or you could use the bottom of a glass to slightly flattened the cookie.