Flourless Double Chocolate Almond Butter Cookies
Flourless double chocolate almond butter cookies celebrate the perfect union of a fudgy brownie and chewy chocolate chip cookie. Gluten and dairy free, these cookies are well suited for holidays and everyday cookie needs.
- Prep time
- 1 hr 15 min
- Cook time
- 12 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs
- 3/4 cup coconut sugar
- 1 cup creamy (salted almond butter)
- 2 Tbsp. melted and slightly cooled coconut oil
- 1 tsp. vanilla extract or paste
- 3 Tbsp. almond meal
- 2 Tbsp. cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 cup roughly chopped semisweet or bittersweet dark chocolate
Instructions
- 1
Combine eggs and sugar in a large bowl; beat with a wire whisk until smooth. Add almond butter, coconut oil, and vanilla; stir well to combine.
- 2
Add almond meal and cocoa powder; mix well until combined. Stir in baking soda and salt. Fold in chocolate chunks. Cover and refrigerate dough 1 hour.
- 3
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- 4
Use a cookie scoop to spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 2" apart. Bake 10 to 12 minutes, until edges are set and center is still soft. Cool on baking sheets for 15 minutes. Transfer to wire racks and let cool completely.