Flourless Chocolate Almond Butter Cookies
Delicious flourless chocolate almond butter cookies made grain and gluten-free with a handful of simple, healthy ingredients. The perfect easy sweet treat that takes just 15 minutes to make and tastes like a fudgy brownie!
Servings 12 cookies
Calories 172cal
Ingredients
- 1 cup (256 grams) creamy natural almond butter (use the runny kind with only almonds as an ingredient)
- 1 teaspoon melted coconut oil
- ½ cup (77 grams) coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten
- ⅓ cup (27 grams) unsweetened cocoa powder (pick a good-quality cocoa powder)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (60 grams) dark chocolate chips (dairy-free or vegan, if desired)
- Maldon sea salt, for sprinkling on top
Instructions
- 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.
Notes
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!
Nutrition
Serving: 1cookie | Calories: 172cal | Carbohydrates: 16.4g | Protein: 4.9g | Fat: 11.9g | Saturated Fat: 2.7g | Fiber: 2.8g | Sugar: 12.2g