These double chocolate chunk almond butter cookies, oozing with rich dark chocolate, will melt in your mouth. Best part? They couldn’t be easier to make.
When I scroll through recipes of baked goods, usually it’s just to oogle, because my baking style is all about simplicity. I don’t have any electric mixers or fancy gadgets so as soon as I see a long list of ingredients I can’t comprehend or instructions that involve high levels of baking competency I think “that’s pretty, I’m never making it.”
That’s why I love this chocolate chunk almond butter cookie recipe, because like most things on this site, it’s stupid simple, but doesn’t sacrifice deliciosity. The almond butter and eggs are the key to holding together the rich chocolatey chunks. Oh about those chunks… they are game changers. When I made my Pumpkin Chocolate Chunk Muffins I used chunks instead of chips and it changed the game. Forever. Now I exclusively use chunks. I love Trader Joe’s but for this recipe I actually used Whole Food’s dark chocolate chunks and boy were they good.
And can we just pause for a second to talk about how awesome almond butter is? Ok, I know I do that a lot, but I’m always amazed how delicious recipes I make with almond butter come out. It’s a bit more mellow that it’s peanut cousin which is why I think it lets the other flavors be the star, aka the chocolate. Hat’s off to you almond butter.
Some tips about making these cookies: once you measure out the ingredients and start beating the almond butter and eggs together, slowly incorporate the cocoa powder. It can get a little messy but just be patient. Start mixing slowly and as the chocolate becomes part of the batter you can mix a little faster. Don’t forget to chill the dough for at least an hour, otherwise the cookies will be runny.
When they first come out of the over they’ll be a bit crumbly, but as they cool they’ll stay together better which is why I kept mine in the fridge.
Double Chocolate Chunk Almond Butter Cookies {Grain-Free}
These double chocolate chunk almond butter cookies, oozing with rich dark chocolate, will melt in your mouth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 Egg
- 1 Cup of Almond Butter (I used Barney Butter Smooth Espresso Almond Butter)
- ½ Cup of Brown Sugar
- ½ tsp of Baking Soda
- ½ tsp of Baking Powder
- ¼ Cup of Cocoa Powder
- 1 Cup of Dark Chocolate Chunks
Instructions
- Beat egg, brown sugar and almond butter together
- Mix in cocoa powder, baking powder and baking soda
- Stir in chocolate chunks
- Refrigerate dough for at least 1 hour
- Preheat oven to 350º F
- Scoop dough into 1 inch balls (makes approximately 20 cookies)
- Cook for 10 minutes
- Warning: Allow cookies to completely cool, may be delicate and oozing with chocolate
- Can store in an airtight container for up to approximately week
Your Turn:
- Baking? Do you keep it simple or do you like a challenge?