Gluten-Free Dark Chocolate Almond Butter Crisp (Print Version)

Crisp, chewy gluten-free treats featuring dark chocolate and creamy almond butter

# List of Ingredients:

→ Dry Ingredients

01 - 1 cup almond flour (100 g)
02 - 1/2 cup gluten-free rolled oats (50 g)
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

05 - 2/3 cup smooth unsweetened almond butter (160 g)
06 - 1/2 cup coconut sugar or light brown sugar (100 g)
07 - 1 large egg, room temperature
08 - 2 tablespoons coconut oil, melted and cooled
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - 3.5 oz dark chocolate (minimum 70% cacao), chopped or chips (100 g)
11 - 1/3 cup sliced almonds (35 g)

# Step-by-step Instructions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the almond flour, rolled oats, baking soda, and fine sea salt until evenly distributed.
03 - In a large bowl, mix the almond butter, coconut sugar, egg, melted coconut oil, and vanilla extract until smooth and well incorporated.
04 - Add the dry ingredient mixture to the wet ingredients and stir until just combined. Be careful not to overmix.
05 - Gently fold in the chopped dark chocolate and sliced almonds until evenly distributed throughout the dough.
06 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly with your fingers or the back of a spoon.
07 - Bake for 11 to 13 minutes, or until the edges are golden and the centers appear set.
08 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. They will crisp as they cool.

# Expert Advice:

01 -
  • Nobody will guess these are gluten free because the almond flour and oats create a texture that rivals traditional butter laden cookies.
  • The combination of dark chocolate and almond butter tastes like a fancy candy bar decided to become something humble and approachable.
  • You only need one bowl for wet ingredients and one for dry, which means cleanup is almost nonexistent.
02 -
  • These cookies are deceptively soft straight from the oven and will crumble if you move them too early, so resist the urge and let them set on the pan.
  • If your almond butter is very oily or runny, try refrigerating the dough for fifteen minutes before scooping to prevent the cookies from spreading too thin.
03 -
  • Measure the almond flour by spooning it into the cup and leveling with a knife, because packing it too tightly makes the cookies dense and heavy.
  • Chop the chocolate by hand rather than using chips if you want those gorgeous puddles of melted chocolate that make each cookie look bakery worthy.

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