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!
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!