Description
These 6-ingredient flourless dark chocolate almond butter cookies are so good, you won’t miss the butter and flour!
Ingredients
- 1 large egg
- 1 cup (250g) creamy almond butter, at room temperature*
- 1/2 cup (90g) lightly packed light or dark brown sugar (or coconut sugar)
- 1 teaspoon baking soda
- 1/4 cup (21g) natural unsweetened cocoa powder
- 1 cup (180g) dark chocolate chunks or chocolate chips
- optional: 1/3 cup chocolate candy-coated sunflower seeds
Instructions
- 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. With a big spoon or silicone spatula, or using an electric mixer, mix in/beat on medium speed the almond butter, then the brown sugar, baking soda, and cocoa powder. Beat/mix everything together very well. Depending how thick your almond butter is, you’ll have to use some arm muscle! Fold in the chocolate chunks until combined.
- Scoop the dough, about 1.5 Tablespoons of dough each (I use this medium-size cookie scoop), onto prepared baking sheets and arrange 3 inches apart. 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 the almond butter (mine usually are) blot each with a paper towel. If using the sunflower seeds as pictured above, press several into the tops of each cookie dough mound before baking.
- Bake for 10 minutes. The cookies will look very soft and that’s expected. For firmer cookies, bake for 12 minutes.
- Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature, if desired, before enjoying.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Baking Sheet | Silicone Baking Mat or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Natural Cocoa Powder: Do you know the difference between natural cocoa powder and dutch-process cocoa powder? Use natural in this dough.
- Almond Butter: You can use homemade, natural, or processed almond butter; however, the type you use will slightly change the texture. I found the best, smoothest texture was with 1 cup of homemade almond butter or 1 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. You can use crunchy almond butter, but the cookies will be a little crumbly.
- Can I Use Another Nut Butter? Yes, you can use other nut butters such as peanut butter, cashew butter, or try sunflower seed butter for a nut-free option.
- Adapted from King Arthur Baking