Delicious brownie-like chocolate almond butter cookies made with a handful of simple, healthy ingredients. Are you guys ready for the easiest and most delicious almond butter cookie recipe ever?! Yes that’s right, you can have fudge-like brownie chocolate almond butter cookies in just 15 minutes!
You know how you have a indulgent chocolate chip cookie recipe you make for parties, special occasions and those just because moments?
What about those every day life moments? Those times when you want a little something sweet at 3pm but don’t want to find yourself devouring a creme-filled donut because you’re saving that for a different occasion. Or how about when you’re craving chocolate after dinner but don’t want to go all out with a triple decker chocolate cheesecake for dessert.
P.S. Why does every dessert on Pinterest contain a cake with buttercream, cheesecake and also happened to be stuffed with some crazy salted caramel filling. There’s only so much you can put in a dessert. I would like to tell the world to please stop stuffing banana bread with whatever new flavor Oreo is in stores this week.
Okay, rant over. Back to cookies.
Most nights after dinner I find myself in a constant dessert dilemma aka CDD; it’s the urge to have a late night sweet, but also the want for it to be made with ingredients I can feel good about eating. Indulgences are fine every once in awhile, but most of the time, I want to put feel-good food in my body. So… that’s why I love baking at home! I can make food with the ingredients I already have in my pantry.
When I baked these chocolate almond butter cookies last week, I was astounded by how delicious they were. They legit taste like a fudge brownie aka damn good and fudgy.
I call them every day cookies because they only take 15 minutes to make and taste like they came straight from the bakery. And no, they don’t have a strong almond butter taste; this is especially good for those of you who despise almond butter because all you taste with these cookies is rich chocolate fudge flavor.
When you eventually make these cookies, I highly recommend using an almond butter that contains just almonds (or almonds & salt!). You can even use homemade almond butter if you’d like!
I like to finish these cookies off with sprinkle a little fancy sea salt over the tops. It makes them look like they just came from a bakery.
I know you guys are going to LOVE these! They are especially good with a cup of coffee in the afternoon, or a glass of vanilla almond milk to dunk them in. Enjoy! xo.
- Serves: 12 cookies
- Serving size: 1 large cookie (based on 12)
- Calories: 172
- Fat: 11.9g
- Saturated fat: 2.7g
- Carbohydrates: 16.4g
- Sugar: 12.2g
- Fiber: 2.8g
- Protein: 4.9g
- 1 cup creamy natural almond butter (use the runny kind with only almonds as an ingredient)
- 1 teaspoon melted coconut oil
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg, slightly beaten
- 1/3 cup unsweetened cocoa powder (pick a good-quality cocoa powder)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (dairy free or vegan, if desired)
- Fancy sea salt, for sprinkling on top
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine almond butter, coconut oil, sugar, vanilla, egg, cocoa powder, baking soda and salt; mix until smooth and well combined. Fold in chocolate chips.
- Roll dough into large balls (about 2 tablespoons) and place on baking sheet. Slightly flatten each dough ball with the palm of your hand. Bake for 7-8 minutes or until edges are set. Do not overbake!
- Once done baking, remove baking sheet from oven and allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling. Sprinkle each cookie with a little sea salt. Makes 12 cookies.
If you have a nut allergy, try subbing sunflower seed butter.
To make these vegan: I think you could try a flax egg and the results would still be delicious!