Chocolate Almond Butter Cookies

November 18, 2017
Prep time
45m
Cook Time
10m

These cookies have a couple extra steps than other cookie recipes, but I promise that they’re worth it! Besides being perfectly moist and chewy, they’re filled with healthy fats from the avocado oil, antioxidants from the cacao powder, protein from the almond butter, and nutrients that promote gut health from the coconut. You can’t go wrong! …Sounds like a delicious cookie, right? Probably not after I listed all of that health-nut junk. 😉 But seriously, they’re yummy! Give them a try!

Now, I’m not saying that’s it’s ok to have a diet full of cookies. (I know, I know… I wish, too.) However, there is no guilt involved in eating a few of these. Your body will actually know what to do with the ingredients and benefit from it! No one will guess that they’re actually good for you!

 


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 Chocolate Almond Butter Cookies
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Servings
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Ingredients

  • 2/3 Cups
    Almond Butter - Natural and Unsweetened (the only ingredient in this should be almonds!)
  • 3 Tablespoons
    Raw Honey (local, if possible)
  • 2 Teaspoons
    Cacao Butter - melted
  • 1 1/2 Teaspoon
    Vanilla extract
  • 1/4 (plus a pinch) Teaspoon
    Salt (I use Himalayan Pink Salt)
  • 1 Cup
    Almond Flour (not almond meal)
  • 1/4 Cup
    Coconut Flour
  • 2/3 Cups
    Coconut Sugar
  • 1/3 Cup
    100 % Cacao Powder
  • 1/2 Teaspoon
    Baking Soda
  • 1/3 Cup
    Avocado Oil (you can sub. coconut oil or melted ghee)
  • 1
    Egg
  • 1/2 Teaspoon
    Apple Cider Vinegar (organic and raw, preferred)

Instructions

  1. In a bowl, combine almond butter, honey, melted cacao butter, 1/2 tsp. of the vanilla, and a pinch of salt. You can adjust the sweetness of this to your liking by adding more or less honey.

    Once combined, freeze the mixture for 15-30 minutes. Or 3 hours, if you forget, like I did. You just want it to be firm enough to shape them into small balls.

  2. While the almond butter mixture is chilling, Preheat your oven to 350 degrees and make your chocolate dough.

    Begin by whisking together the remaining dry ingredients. (Almond flour, coconut flour, cacao powder, salt, baking soda, and coconut sugar) Once combined, add the oil, egg, vanilla, and vinegar. No fancy type of mixing here! You should end up with a moist dough that you can easily shape around the butter centers.

  3. Once the almond butter mixture has chilled and firmed up considerably, separate it into heaping teaspoons.* I like to roll each center between my palms to make an even shaped ball. It helps when covering the center with the chocolate dough. You end up with an nice, round cookie. (The centers pictured below are NOT the even shaped ones. HA! Just a reference for the size I made.)

    *You should get about 18-20 spoonfuls. You can make them as big or small as you'd like, depending on the size of cookies you want to yield.

  4. Once you've shaped all of the balls, cover each one with a tablespoon or so* of the chocolate dough and place on a baking sheet.

    *You may need more or less for each center, depending on the size you made.

  5. Bake for 10 minutes. I like to bake them on parchment paper. EASY CLEAN-UP!

    Once removed from the oven, use a fork and push down on each cookie - EVER SO GENTLY! Just enough to flatten them out a tad.

    Let the cookies cool and set for 10 minutes - that is, if you have the patience! In the meantime, if you decide to divulge sooner, they might fall a part a bit, but they will still be delicious, I promise.

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