Almond Butter Chocolate Chunk Cookies (Gluten-Free)
Updated: Apr 6, 2020
I’ve been baking a lot lately and keep coming back to this recipe on nights when I want no-fuss, simple ingredient, almond butter-chocolate goodness. These aren’t your normal flat, crunchy cookies - these are thick, hearty cookies with a fudge texture on the inside. I shape them into balls and they don’t flatten out much, and I haven’t tried shaping them flatter. To me, they’re perfect like this.
With the extra time at home these days, these are perfect to throw together after a long day or if you need a mid-day work break (your house will smell amazing, too). Enjoy!
Makes 15-16 cookies
1/3 c. creamy roasted almond butter
1/2 c. plus 1 Tbs. coconut sugar
3 Tbs. salted butter, softened
3 tsp. vanilla extract
1 1/2 c. almond flour
3 Tbs. coconut flour
1/2 tsp. baking powder
1-1/2 oz. of 70% dark chocolate, roughly chopped
Pre-heat oven to 350 degrees.
In a large mixing bowl, mix together the egg, almond butter, coconut sugar, butter and vanilla extract until smooth (a spatula or wooden spoon works just great for this). Gently mix in the almond flour, coconut flour, and baking powder until well combined. Fold in the chopped chocolate.
Spoon a heaping tablespoon of the dough into your hands to form a cookie. Place on a silpat or parchment lined (or greased) baking sheet, a couple of inches apart (is this social distancing?). Repeat until all of the dough is used up.
Bake in the oven for 12-15 minutes. Since I want a fudgy texture on the inside, I almost always end up taking mine out at 12 minutes, and cutting in half to see if they are done to perfection. The outside will be crisp with a doughy, slightly underdone "bouncy" inside. Remove from oven and allow the cookies to cool completely before enjoying.