Ingredients: Granulated Sugar, Semi sweet chocolate chips (Sugar, Chocolate Liquor, Cocoa Butter, Dextrose, Soy Lecithin (an emulsifier), Vanilla.Allergy Information: Manufactured on shared cold equipment with milk-containing products. Milk may be present. This is not a Kosher matter.), unsweetened coconut (Coconut (coconut, sodium metabisulfite [whiteness]). Contains Coconut. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut and Wheat), Brown sugar, Gluten Free baking flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet W.hite Sorghum Flour, Fava Bean Flour. **Gluten Free), baking powder, baking soda, cornstarch, salt

BD Provisions products are offered in large containers whereby customers serve themselves using utensils such as scoops, spoons or tongs. Our utensils are sterilized continuously, but there remains the risk of cross-contamination. As such, all products in BD Provisions should be considered products that may contain traces of all allergens including, but not limited to, peanuts, tree nuts, dairy, wheat, shellfish, soy and sesame.

You will need to add:

1.5 Sticks butter, softened

1.5 tsp vanilla extract

1 XL egg

3/4 cup BD Almond Joy Nut Butter

Instructions:

Preheat oven to 350 F.

Beat softened butter with Almond Joy Nut butter until it is incorporated. Add vanilla and eggs, one at a time.

Slowly add the dry ingredients until it is just incorporated

Form the dough into a ball with a 1 ½ tablespoonfuls, placing on baking sheet with parchment paper. Flatten the balls with a fork, maintaining a distance of 2 inches apart. Bake for 10 to 12 minutes. Edges should be brown and the centers slightly puffed. Remove from the oven, transfer to a cooling rack.

Can be stored in an airtight container for 4 days, if it lasts that long!

Yield: 24 cookies