Dark Chocolate Almond Butter Cookies (Print Version)
Chewy gluten-free cookies packed with dark chocolate chunks and crunchy toasted almonds.
# List of Ingredients:
→ Wet Ingredients
01 - 1 cup creamy unsweetened almond butter
02 - 3/4 cup light brown sugar, packed
03 - 1/4 cup coconut oil, melted and cooled
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1 cup finely ground almond flour
07 - 1/2 teaspoon baking soda
08 - 1/2 teaspoon fine sea salt
→ Add-Ins
09 - 3/4 cup dark chocolate chunks (70% cocoa or higher)
10 - 1/2 cup sliced almonds, lightly toasted
# Step-by-step Instructions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large mixing bowl, whisk together the almond butter, brown sugar, coconut oil, eggs, and vanilla extract until smooth and creamy.
03 - Add the almond flour, baking soda, and sea salt to the wet mixture. Stir until a thick, uniform dough forms.
04 - Gently fold in the dark chocolate chunks and toasted sliced almonds until evenly distributed throughout the dough.
05 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with your fingers or the back of a spoon.
06 - Bake for 10 to 12 minutes, or until the edges are golden and the centers are just set.
07 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- That crackly edge and chewy center combination will make you question why you ever bothered with regular flour cookies.
- The almond butter does double duty here, acting as both the flavor backbone and the binder that holds everything together beautifully.
02 -
- These cookies are deceptively fragile right out of the oven, so resist the urge to move them too early or you will end up with delicious but very sad looking crumbles.
- Toasting the sliced almonds in a dry skillet for just a few minutes before adding them to the dough completely transforms the flavor from good to unforgettable.
03 -
- If your almond butter is oily and separated, stir it thoroughly before measuring or your cookies will spread too thin and never set properly.
- Press a few extra chocolate chunks into the top of each dough ball before baking for that bakery style look that makes people think you bought them.