These 6 ingredient flourless dark chocolate almond butter cookies are so good, you won’t miss the butter and flour!
- 1 large egg
- 1 cup (250g) almond butter, at room temperature or cold (not warm)*
- 1/2 cup (90g) lightly packed light or dark brown sugar
- 1 teaspoon baking soda
- 1/4 cup (21g) unsweetened cocoa powder (Dutch-process may be used)
- 1 cup (190g) chopped dark chocolate or chocolate chips
- optional: 1/3 cup chocolate-coated sunflower seeds
- Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar, baking soda, and cocoa powder. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chunks until combined.
- Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter– mine usually are– blot each with a paper towel. If using the sunflower seeds, press several into the tops of each cookie dough mound before baking.
- Bake for 9-10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
- Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
- Almond Butter: You can use homemade, natural, or commercial almond butter, however the type you use will alter their texture slightly. I found the best texture was with 1 cup of my homemade almond butter or 1/2 cup Jif Creamy Almond Butter and 1/2 cup all-natural, organic almond butter. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread. An equal amount of peanut butter can be used instead of almond butter.
- Adapted from King Arthur Flour.
Keywords: chocolate almond butter cookies