Dark Chocolate Almond Butter Cookies
Ingredients
- 1 large egg
- 1 cup (250g) creamy almond butter, at room temperature*
- 1/2 cup (90g) lightly packed light or dark brown sugar (or coconut sugar)
- 1 teaspoon baking soda
- 1/4 cup (21g) natural unsweetened cocoa powder
- 1 cup (180g) dark chocolate chunks or chocolate chips
- optional: 1/3 cup chocolate candy-coated sunflower seeds
Instructions
- 1
Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
- 2
In a medium bowl, whisk the egg until beaten. With a big spoon or silicone spatula, or using an electric mixer, mix in/beat on medium speed the almond butter, then the brown sugar, baking soda, and cocoa powder. Beat/mix everything together very well. Depending how thick your almond butter is, you’ll have to use some arm muscle! Fold in the chocolate chunks until combined.
- 3
Scoop the dough, about 1.5 Tablespoons of dough each (I use this medium-size cookie scoop), onto prepared baking sheets and arrange 3 inches apart. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from the almond butter (mine usually are) blot each with a paper towel. If using the sunflower seeds as pictured above, press several into the tops of each cookie dough mound before baking.
- 4
Bake for 10 minutes. The cookies will look very soft and that’s expected. For firmer cookies, bake for 12 minutes.
10 min - 5
Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely.
5 min - 6
Cover leftover cookies tightly and store at room temperature for up to 1 week.
