These completely flourless almond butter chocolate chip cookies are crisp on the edges, soft in the middle, and chock full of chocolate! Made in one bowl with no mixer needed. Add extra chopped chocolate to the tops of cookie dough balls before baking for the best aesthetics.
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Katiebird Bakes
¾cup (202g)unsalted creamy almond butter* at room temperature
⅔cup (133g)brown sugar, packed
½cup (74g; 2.6 oz)chocolate chips or chopped dark chocolate(plus extra for tops of cookies if desired)
Coarse sea saltfor sprinkling (optional)
Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper, and set aside.
In a large bowl, stir together all ingredients except the chocolate and coarse salt until a cohesive dough forms - it might take a minute or two, just be patient and persistent.
Add chopped chocolate or chocolate chips and stir until evenly incorporated. The dough may seem a little crumbly at this point but it will come together when you roll it in the next step.
Scoop dough, using a tablespoon-size cookie scoop or two spoons, and roll into balls between your palms. The dough will start out a little crumbly but the heat of your hands will gently form it into a smooth-ish ball.
Arrange balls at least 2 inches apart on the parchment-lined baking sheets (cookies will really spread so space them out!). Add extra chopped chocolate or chocolate chips to the tops of dough balls if desired to get the look in the photos.
Bake for 10 minutes, until crackly and spread thin. Sprinkle each cookie with a bit of coarse sea salt if desired. Allow to cool COMPLETELY before removing from the baking sheet, as they will not set up properly when warm. Serve!
*Natural almond butter, i.e. just almonds as the ingredient, works best here. Whole Foods, Trader Joe's, and Costco sell great ones as well as most grocery stores. If there is oil on the top of the jar when you open it, make sure to stir until smooth before using. You can also sub an equal amount of any natural nut or seed butter (peanut butter, cashew butter, sunflower seed butter) if you prefer! If your almond butter is salted, I recommend eliminating the added salt in the dough.To make these almond butter cookies vegan, use a flax egg (1 tbsp ground flax + 2.5 tbsp water, mixed and let sit for 5 minutes) in place of the egg, and use vegan chocolate.Storing: cookies will keep in an airtight container at room temperature for up to 4 days, in the fridge for over a week, or tightly wrapped and frozen up to 3 months.Freezing the dough: after you've rolled into balls, place them on a flat surface like a plate or cookie sheet in the freezer until flash frozen, about 30 minutes. Store frozen cookie dough balls in a freezer-safe bag until ready to bake, then bake from frozen and add 1-2 minutes to the bake time.
Find this and more delicious recipes at www.katiebirdbakes.com! Please rate and leave a comment on this recipe if you enjoyed it, and tag @katiebirdbakes on Instagram!