You know how you have an indulgent chocolate chip cookie recipe you make for parties, special occasions and those just because moments?
What about those everyday 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.
Most nights after dinner I find myself in a constant dessert dilemma aka CDD; it’s the urge to have a late night sweet treat, but also the want for it to be made with ingredients I can feel good about eating. Indulgences are fine, but most of the time, I want to put feel-good food in my body. That’s why I love baking at home–I can make food with 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.
Ingredients in chocolate almond butter cookies
I call these almond butter cookies every day cookies because they only take 15 minutes to make and taste like they came straight from the bakery. They’re also paleo, gluten free and dairy free. 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. Here are the ingredients you need:
- almond butter: I highly recommend using an almond butter that contains just almonds (or almonds & salt!)
- coconut sugar: you can use either coconut sugar or brown sugar. Brown sugar will make these slightly more fudgy.
- eggs: you’ll need two eggs. I haven’t tested these with flax eggs but I think it would work well.
- coconut oil: just a teaspoon to help with the fudge factor.
- vanilla: a touch of vanilla extract for flavor.
- unsweetened cocoa powder: I love to use unsweetened cocoa powder in this recipe.
- baking soda: just a tiny bit!
- salt: a pinch of salt for flavor. If your almond butter is salted, feel free to skip.
- chocolate chips: you can use whatever chocolate chips you’d like. I love to use dark chocolate chips, but you can also use a dark chocolate bar chopped up, or even dairy free chocolate chips.
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!
To make these almond butter cookies vegan: I haven’t tried it but you could try subbing two flax eggs in place of the regular eggs.
Make these almond butter cookies your own
You can easily make these almond butter cookies your own with fun add-ins! Here are some suggestions to use:
- 1/4 cup chopped walnuts + 1/3 cup chopped dark chocolate
- 1/3 cup white chocolate chips + 1/4 cup chopped macadamia nuts
- 1/3 cup butterscotch chips
- 1 teaspoon espresso powder + 1/3 cup dark chocolate chips
- 1/3 cup dried cherries + 1/3 cup dark chocolate chips
How to store & freeze almond butter cookies
These chocolate almond butter cookies are the perfect treat to freeze for later and enjoy whenever you need a snack or sweet treat.
- To store the almond butter cookies: feel free to keep these cookies in an airtight container at room temperature for up to 5 days. They’ll get softer each day due to the almond butter.
- To freeze the cookies: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
More healthy cookie recipes to try:
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.
Flourless Paleo Chocolate Almond Butter Cookies
Delicious brownie-like flourless chocolate almond butter cookies made paleo and gluten free 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!
- 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 (or brown sugar)
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten
- 1/3 cup unsweetened cocoa powder (pick a good-quality cocoa powder)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (dairy free or vegan, if desired)
- Maldon 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, coconut sugar, vanilla and eggs until smooth. Add in 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. Flatten each dough ball with the palm of your hand so they're about 1/4th inch thick. Bake for 8-10 minutes or until edges are set. Do not overbake or they will dry out.
Once done baking, remove baking sheet from oven and allow cookies to cool on the sheet for 5-10 minutes before transferring to a wire rack to finish cooling. Sprinkle each cookie with a little sea salt. Makes 12 cookies.
If you are allergy to almond butter, you can sub cashew butter. I would not recommend peanut butter.
If you have a nut allergy, try subbing sunflower seed butter.
To make these vegan: I think you could try two flax eggs and the results would still be delicious.
To freeze the cookies: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats