I’ve so desperately been trying to bring more savory recipes to the blog, but it seems my culinary instincts are more attuned to sweet flavors lately. What can I say, it’s like I am hardwired to make delicious confections! Truthfully, I think it has to do with the fact that as someone living alone, I rarely cook elaborate meals for myself. Whereas with cookies, I can easily whip up something new that I can enjoy throughout the week or share with others. Not to mention, I inevitably reach for something sweet after dinner and have started to master cookie-making.
These cookies happen to be a perfect example of an unanticipated and random success story. Thinking that I wanted to switch it up from my typical go-to cookie, I grabbed a jar of unused chocolate almond butter out of my pantry and started writing up a recipe on the fly that ended up being pretty darn delicious!
What I particularly love about these cookies is 1) they are incredibly easy to make, and 2) they have a wonderfully chewy, brownie-like quality to them. Oh, and did I mention that they are flourless too? I mean, for a cookie, these end up being pretty dang guilt-free. That is, unless you decide to add in some chopped almond butter cups as I did. You can substitute chocolate chips in the place of the almond butter cups, but believe me when I say that it is a worthy indulgence.
What’s in these Cookies:
- Chocolate Almond Butter: Creamy, chocolatey almond butter is the star of the show in this recipe. In particular, I love this one from Wild Friends because although it is low in sugar and free of palm oil, it has a rich flavor and the creamiest texture.
- Almond Butter Cups: As a die-hard Reese’s fan, I didn’t think I would ever grab a tub of almond butter cups off of the grocery store shelves. But, anything Trader Joe’s produces, I am more than willing to try. And, as you might imagine, Trader Joe’s almond butter cups send these cookies to the next level in a way that only adding candy bar pieces can do.
- Coconut Sugar: My favorite alternative to sugar, coconut sugar makes these cookies nice and sweet. If you can’t find coconut sugar, you can absolutely use granulated sugar. As far as other sweeteners go, I wouldn’t recommend any substitutions as they will likely affect the overall flavor of the cookies.
- Coconut Oil: Coconut oil contributes to the soft and chewy texture of the cookies, while also helping create crisp edges.
- Maldon/Flaky Sea Salt: If you really want to accentuate the chocolatey flavor in this recipe, then flaky sea salt is a must. Add a sprinkling after removing the cookies from the oven to give them an ultra-chocolatey flavor.
Flourless Chocolate Almond Butter Cookies
Ingredients
- 1/2 cup creamy chocolate almond butter
- 1/2 cup coconut sugar
- 8-10 almond butter cups
- 1/4 cup cocoa powder
- 1 egg
- 1 tbsp melted and cooled coconut oil
- 1/4 tsp salt
- 1/4 tsp baking soda
- Maldon sea salt to sprinkle on top
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Next, roughly chop the almond butter cups and set aside.
- Combine the almond butter, egg, melted and cooled coconut oil, vanilla, and coconut sugar in a bowl. Using a mixer, beat the ingredients together until just combined.
- In a separate bowl, whisk together the cocoa powder, baking soda, and salt.
- Add the dry mixture to the wet ingredients and mix on low speed until fully incorporated. The dough should have a thick and sticky texture similar to brownie batter.
- Finally, stir in the chopped almond butter cup pieces.
Taking a cookie scoop, spoon about 2 tablespoons of the cookie dough on the prepared baking sheet, making sure to space them out 2 inches apart. These cookies will expand to about double their size while baking. - Bake the cookies for 8-10 minutes until the edges look set. Remove from the oven and finish with a sprinkling of flaky sea salt.
Notes
You can store these cookies in the fridge or at room temperature in an airtight container for up to 5 days. I would recommend laying a piece of parchment paper between layers if stacking the cookies just to prevent them from sticking together though.
The baking soda is missing from the ingredient list, but it’s noted in the directions. How much are you supposed to use?
I am so sorry for the delay in responding to your question and appreciate you catching the missing ingredient! The recipe uses 1/4 tsp baking soda 🙂