Chocolate Chunk Almond Butter Cookies

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Yum.yum.yum.yum.yum.yum.yum!!! Seriously y’all, I think these cookies just landed on the top spot of my Favoritest Cookies Ever list! Yes, that list definitely does exist!

Plus, I love that these cookies hold a giganticus secret inside of them. I’ll let you in on it, but don’t tell anyone else ok?? These soft, fudgy pillows of chocolatey bliss contain zero flour and zero butter. No, really….zero. You can’t tell by the look of em, and you literally can’t tell by the taste of em either. They’re unexplainably irresistible!

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There are lots of grain-free cookies circulating out there in cookbooks and cyberspace, but I like to think that these top them all. Whether you eat wheat or you don’t, these are for you.

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You can make these cookies with any type of almond butter, but today’s recipe uses Barney Butter’s Cocoa + Coconut Almond Butter to pack in a serious punch of flavor. I bought my Almond Butter on Vitacost, but I’ve also seen it on the shelves at Sprouts, Whole Foods, some Fry’s/Kroger stores, and on Amazon. This incredible brand is popping up everywhere, so check your local natural grocery stores and online if you’re living outside the Arizona area. This brand does not contain any dairy, soy, peanuts, or gluten, so you’re safe if you’ve got any of those allergies…just double check the ingredients on those chocolate chunks/chips to make sure those are safe for you to eat too!

Since the almond butter is natural, it does need some stirring before it is ready to be used. Use those strong arm muscles and stir up that almond butter really well so that the oil is fully combined, and the butter is uniform in texture before measuring it out for the recipe.

Once you’ve mixed all the ingredients together, you’ll use your hands to roll the dough into balls, using about one and a half Tablespoons for each ball. I put six balls on each baking sheet, like so:

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Then, since these cookies don’t spread a lot during baking, it’s a good idea to take a paper towel and gently flatten each ball, just a little bit (ps-the paper towel will also absorb any excess oil coming from the almond butter. Excess oil can cause the cookies to spread too much and fall apart after baking).

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One bowl recipe, no mixer required. Just pure simplicity…my kinda recipe! Only thing I’m going to change next time? Make the recipe bigger. 12 cookies this good don’t last long around here!

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Chocolate Chunk Almond Butter Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These irresistibly fudgy Chocolate Chunk Almond Butter Cookies pack a serious flavor punch, and are loved both by the grain-free and the wheat-eaters alike!
Ingredients
  • 1 large egg
  • 1 cup Barney Butter Cocoa + Coconut Almond Butter
  • ½ cup dark brown sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup semi-sweet chocolate chunks or chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Prepare 2 baking sheets by lining them with parchment paper or silicon baking mats. Set aside.
  3. In a large mixing bowl, beat the egg with a fork or whisk.
  4. Add almond butter, dark brown sugar, cocoa powder, baking soda, and salt.
  5. Using a large strong spoon or wooden spoon, mix ingredients very well until fully combined (mixture will be thick).
  6. Fold in chocolate chunks/chips.
  7. Using your hands, take about 1.5 Tablespoons of dough, roll it into a ball and place it on the prepared baking sheet. Repeat with remaining dough. 6 balls of dough will go onto each baking sheet.
  8. Using a paper towel, gently press down on each cookie dough ball to slightly flatten. (See post above for directions)
  9. Bake for 8-10 minutes. Cookies will look underbaked, and this is what you want! (Baking for longer than this will result in crisp or hard cookies)
  10. Remove from oven, and allow cookies to rest on the baking sheet for 10-12 minutes.
  11. Carefully remove cookies from baking sheet and transfer to a wire cooling rack until cookies have completely cooled.
  12. Store in a tightly sealed container.
  13. Yields 12 cookies.

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If you like these cookies, you’ll love:

No Nuts Monster Cookies

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Chocolate Chip Cashew Butter Blondies

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Double Chocolate Trail Mix Cookies

Trail Mix Cookies

Comments

  1. says

    Mmmm, these look perfect. Almond butter is really expensive over here in the UK but if I can’t get hold of some at a good price then I hope to try these with peanut butter instead.

    • Anna BradleyAnna Bradley says

      Thanks so much Laura! I hope you can find a good deal on the Almond butter! I bought mine online, which made the butter a little more affordable than it was in the nearby stores. I hope you like them! :)

  2. says

    Hey girl! These look yummo! Do you think subbing peanut butter would work, or is there some special property of almond butter that makes it work better? Just thinking I might try this with ingredients I already have…

    • Anna BradleyAnna Bradley says

      Thanks so much Lindsay! :) I hope you like these! You could totally use peanut butter instead…and then let me know how it turns out! :) That would be uber-yummy!
      Just a couple things I’d switch up if using peanut butter:
      1. If you’re using plain-flavored peanut butter, increase the cocoa powder to 1/4 cup. (If you’re using a type of peanut butter that is part chocolate already, keep the cocoa powder at 2 Tbsp, like in the recipe above.)
      2. Check to see if there’s salt/sodium in the peanut butter you use. If it does already have salt, leave out the 1/2 tsp of salt that is listed in the recipe; if it’s unsalted, add in the 1/2 tsp, like in the recipe.
      3. Optional-add in 1/2 to 1 teaspoon Vanilla Extract, especially if you’re using plain peanut butter.

      Everything else in the recipe will be the same! I hope that helps and makes sense! Enjoy! :)

  3. Des says

    these cookies look divine! However I’m a little confused on the cocoa and almond butter ingredient. Is that 1 full cup both ingredients?????

    • Anna BradleyAnna Bradley says

      Thanks so much Des! I’m sorry, it’s a little confusing, but there’s a certain type of “Barney Butter’s” brand of almond butter that is Cocoa + Coconut flavored. There is a link to click on, higher up in the post, that will take you to the exact type of almond butter I used to make this recipe (many major grocery stores and online grocery-carrying stores carry this specific variety). You’ll use 1 cup of that Almond Butter when making this recipe. Hope that helps!!

      Ps-if you don’t want to use that specific “Barney Butter Cocoa + Coconut Almond Butter” flavor, you may use 1 cup of any type of almond butter; however your results may have a slightly different flavor/texture/color.

      If you try out the recipe, let me know how it turns out! :)