Gluten-Free Dark Chocolate Almond Butter Swirl Cookies (Print Version)
Rich, fudgy dark chocolate cookies swirled with creamy almond butter. Naturally gluten-free and easy to make.
# List of Ingredients:
→ Dry Ingredients
01 - 1 cup almond flour (120 g)
02 - 1/4 cup unsweetened cocoa powder (25 g)
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, melted (110 g)
06 - 1/2 cup packed brown sugar (100 g)
07 - 1/4 cup granulated sugar (50 g)
08 - 1 large egg
09 - 1 teaspoon vanilla extract
→ Mix-ins and Swirl
10 - 3 oz dark chocolate, chopped (70% cocoa)
11 - 1/3 cup creamy almond butter
# Step-by-step Instructions:
01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
03 - In a large bowl, whisk melted butter with brown sugar and granulated sugar until glossy. Add the egg and vanilla extract; whisk until smooth.
04 - Stir the dry ingredients into the wet mixture until just combined. Fold in the chopped dark chocolate.
05 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
06 - Drop 1/2 teaspoon of almond butter onto each dough mound. Use a toothpick or knife to gently swirl the almond butter into the top.
07 - Bake for 10–12 minutes, until the edges are set but centers are still soft.
08 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They taste like a truffle but have the perfect chewy texture of a cookie.
- The swirl looks impressive, but the technique is surprisingly forgiving.
02 -
- Letting the cookies cool on the hot baking sheet for five minutes is crucial, otherwise they will crumble when you move them.
- If your almond butter is very runny, chill the dough logs for fifteen minutes before baking to prevent excessive spreading.
03 -
- Room temperature eggs incorporate better into the melted butter mixture, preventing the batter from splitting.
- Weighing your almond flour is more accurate than using cup measures for gluten-free baking success.