Instructions

• Place the 2 cups raw almonds or mixed nuts in a food processor and pulse until they are roughly chopped to your preferred size. If you don’t have a food processor, carefully chop the nuts on a cutting board with a sharp knife. Transfer the chopped nuts to a bowl and set aside.
• In a medium saucepan combine the 1 cup unsweetened creamy peanut butter or almond butter, 5 Tbsp unsalted butter, and ½ cup honey or pure maple syrup. Warm over medium heat, stirring constantly, until the mixture is completely melted and smooth. Do not let it reach a full boil.
• Remove the saucepan from the heat and stir in the 4 Tbsp cocoa powder, 1 tsp pure vanilla extract, and the pinch of sea salt until the mixture is uniform and smooth.
• Add the chopped nuts to the pan and stir until the nuts are evenly coated with the chocolate mixture.
• If you are using ½ cup chocolate chips and want them melted into the cookies, add them now and stir until melted and combined. If you prefer intact chocolate chips, let the mixture cool off for several minutes until it is warm but not hot, then stir in the chocolate chips.
• Line a large baking sheet with parchment paper or wax paper. Use a spoon or cookie scoop to drop mounds of the mixture onto the sheet; use your hands or the back of the spoon to shape them as desired. The mixture will hold its shape.
• Transfer the baking sheet to the freezer and freeze the cookies for at least 1 hour, or until completely set. If the mixture went into the freezer very hot, they may need additional time.
• Remove the cookies from the freezer and serve.