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!
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.
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:
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).
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!
- 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
- Preheat oven to 350 degrees F.
- Prepare 2 baking sheets by lining them with parchment paper or silicon baking mats. Set aside.
- In a large mixing bowl, beat the egg with a fork or whisk.
- Add almond butter, dark brown sugar, cocoa powder, baking soda, and salt.
- Using a large strong spoon or wooden spoon, mix ingredients very well until fully combined (mixture will be thick).
- Fold in chocolate chunks/chips.
- 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.
- Using a paper towel, gently press down on each cookie dough ball to slightly flatten. (See post above for directions)
- 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)
- Remove from oven, and allow cookies to rest on the baking sheet for 10-12 minutes.
- Carefully remove cookies from baking sheet and transfer to a wire cooling rack until cookies have completely cooled.
- Store in a tightly sealed container.
- Yields 12 cookies.
If you like these cookies, you’ll love: