Flourless double chocolate almond butter cookies celebrate the perfect union of a fudgy brownie and chewy chocolate chip cookie. Gluten and dairy-free, these cookies are well suited for holidays and everyday cookie needs. The baking fever has been real lately. folks.
It may be a mix of stress (increases in cortisol = increases in chocolate, #science) and the fact that we’re already working on holiday content for Cooking Light and I have a constant flux of pie and cookie recipes on the brain.
Although I cannot complain because the fever fostered the creation of these decadent wonders (which have quickly become my favorite cookie recipe ever). And I truly mean EVER.These cookies rep the perfect alchemy of crispy edges and gooey centers with thin pockets of melted chocolate in each layer. I prefer using chocolate chunks over chips because they spread as they melt and create lace-y streaks of chocolatey goodness in each bite.
For the ideal chewy brownie-ish texture, take care not to over-bake. 10 to 12 minutes should do the job just fine, but keep a close eye during the final minute or two.Almond butter lends rich, nutty flavor that pairs well with the bittersweet chocolate (and boosts the cookie’s nutritional value with heart-healthy unsaturated fats). Feel free to swap the almond butter for peanut or cashew butter, if you prefer.
I recommed using salted nut butter over unsalted because the salt enhances the natural sweetness of the cookie, plus lends the coveted salty-sweet profile that I LIVE FOR.Chilling the dough prior to baking helps solidify the fat and makes the dough easier to work with. The time in the fridge also gives the sugar time to absorb more liquid, resulting in deeper, more concentrated sweetness plus a chewier texture.
These cookies are:
Made in one bowl.
Gluten and dairy-free.
High in heart-healthy unsaturated fats.
The ultimate healthy indulgence.They’re the sweet treat you NEED!
- 2 eggs
- ¾ cup coconut sugar
- 1 cup creamy, salted almond butter
- 2 Tbsp. melted and slightly cooled coconut oil
- 1 tsp. vanilla extract or paste
- 3 Tbsp. almond meal
- 2 Tbsp. cocoa powder
- 1 tsp. baking soda
- ¼ tsp. kosher salt
- ½ cup roughly chopped semisweet or bittersweet dark chocolate
- Combine eggs and sugar in a large bowl; beat with a wire whisk until smooth. Add almond butter, coconut oil, and vanilla; stir well to combine.
- Add almond meal and cocoa powder; mix well until combined. Stir in baking soda and salt. Fold in chocolate chunks. Cover and refrigerate dough 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Use a cookie scoop to spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 2" apart. Bake 10 to 12 minutes, until edges are set and center is still soft. Cool on baking sheets for 15 minutes. Transfer to wire racks and let cool completely.