Flourless dark chocolate chunk cookies made with almond butter. They’re totally soft and chewy, and the perfect combination of sweet and salty.
Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.
Bake for 10-12 minutes or until cookies turn a slight golden brown underneath; they will be puffy! Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. Makes 18 cookies.