Chocolate Chunk Almond Butter Cookies
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!
  • 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
  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.
Recipe by SunnySideUps | Living Life Sunny Side Ups at