chocolate almond butter cookies

How do you take your coffee in the morning? I prefer my coffee to be a dark roast blend and I drink it black.  I like jet fuel.  Sometimes I add some cream or milk if I have more coffee later in the day, but most days I simply drink a wee too much black coffee.  Why so much coffee talk? Well, it turns out that these cookies are incredible with a piping hot cup of jet fuel.  The flavor is rich and the texture is decadent.  I used all brown sugar to add a deeper flavor and I used a local whole wheat flour from Upingil Farm.  They're the kind of cookie that I can have one and feel very satisfied, not that I'd mind having more.

So here's what you'll need:

Ingredients
-1 cup brown sugar
-1/2 cup almond butter
-1/2 cup butter
-1 egg
-1 1/4 whole wheat flour
-1/3 cup unsweetened cocoa
-3/4 tsp baking soda
-1/2 tsp baking powder
-additional white sugar for dusting

Directions
Pre-heat the oven to 375 degrees. Cream the butter, almond butter and brown sugar together.  Add in the egg and mix.  In a separate bowl, stir together the flour, cocoa, baking soda and baking powder.  Mix with the butter mixture.  Using a small spoon or cookie scooper, shape a small amount into approximately 1 inch balls and roll the cookie ball in the white sugar. Bake for 8 to 10 minutes.  Allow to cool on the cookie sheet before transferring to a wire cooling rack. Enjoy!