Chewy Almond Butter Cookies are made even more rich and delicious with a dose of dark chocolate and some chocolate chips and crunch slivered almonds. These are gluten free and dairy free, and don't break the bank on calories!
Chocolate almond butter cookies are crazy delicious and a great way to get the kids in the kitchen. These are a great, lower calorie alternative for the kids' parties and bake sales. These little guys are portioned well, have about half the sugar of a typical, oversized brownie or cookie and are gluten and dairy free!
How to Make the Dough
If your coconut oil isn't already melted, add it to one of your small bowls and throw it in the microwave for 20-40 seconds and allow it to cool while you get the dry ingredients together.
Next, in your medium bowl, whisk together all of the dry ingredients. In the large bowl, or the bowl of your stand mixer (using the batter or blade attachment), beat together the wet ingredients on medium-low speed (3-4 on the stand mixer) until smooth.
Add the dry mixture, in two or three batches, to the wet mixture while mixing on low (2 on the stand mixer) until a just blended.
Add the ¼ cup of almonds to the dough. Then you'll have to switch to hand mixing with a wooden spoon. Mix them in until evenly distributed.
Chocolate Chips and Almond Topping
In the second small bowl, mix together 2 tablespoons each of the chocolate chips and almonds. Then you can set that bowl aside until after you've made your dough balls.
Scoop the dough using an even tablespoon, and scrape out with a spoon. After you've scooped out 18-20 even portions, roll them into balls and press them into the almond and chocolate chip mixture.
Once they've all been evenly topped with the goodies, use a flat surface like a glass to press them flat until they're about ¾-inch thick. Then sprinkle with a little extra salt. This step is if you just want to be extra and you're obsessed with sweet and salty flavors like me. Your choice!
Cook and Let Cool
Bake the cookies at 350˚ for 8 minutes. They will seem underdone, but that's how you get the awesome, chewy texture. After you pull them from the oven, let them hang out on the baking sheet for 3-4 minutes and then get them onto a cooking rack. They'll set it just a couple minutes and then you're ready to enjoy!
OTHER DESSERT RECIPES YOU MIGHT LIKE
- Almond Butter Oatmeal Cookies
- Peanut Butter Swirl Fudge Avocado Brownies
- Paleo Apple Cinnamon Coffee Cake
Dark Chocolate Almond Butter Cookies
- 1 cups Gluten Free All Purpose Flour Blend
- ¼ teaspoon baking soda
- ½ teaspoon salt+more for sprinkling
- ¼ cup unsweetened 100% cocao powder
- ¼ teaspoon ground cinnamon
- 5 tablespoons coconut oil ((melted and cooled))
- 1 large egg
- 2 teaspoons vanilla
- 1 cup brown sugar
- ¼ cup unsweetened almond butter
- ¼ blanched almonds + 2 tablespoons for topping
- 2 tablespoons cup dark chocolate chips ((dairy free))
- ADJUST AN OVEN RACK to the middle position about heat the oven to 350˚. Line two large baking sheets with parchment paper. Whisk the flour, baking soda, salt, and cocoa powder together in bowl.
- STIR IN THE FLOUR MIXTURE in 2-3 batches with beater on low speed until just combined. Using a wooden spoon, stir in ¼ cup of almonds until evenly distributed.
- IN A SMALL BOWL COMBINE CHOCOLATE chips and 2 tablespoons of almonds. Working with an even tablespoon of dough at a time, roll the dough into balls, dip into almonds and chocolate chips and lay them on the prepared baking sheets, spaced about 2 inches apart. Using the bottom of a glass, press the dough balls flat. Sprinkle with kosher salt.
- BAKE THE COOKIES one sheet at a time until the edges are set, but centers seem underdone, 8 minutes.
- LET THE COOKIES COOL on the baking sheet for 1 minutes, then transfer to a cooling rack to cool completely.
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