These chocolate almond butter cookies are really moist and tasty, and very more-ish. I guess that’s all you really need in a cookie? 
- As you may have noticed, I LOVE peanut butter. And chocolate. And peanut butter and chocolate together.
But I also have a fondness for other types of nut butters – like almond butter. And cashew butter. Would love to try pecan butter and hazelnut butter … pardon me while I drool a little! So I thought to myself, what would happen if I adapted my chocolate peanut butter cookies to using other nut butters? Would the texture be ok?
So I tried almond butter for these cookies. And the result? Really moist and tasty. I guess that’s all you really need in a cookie? I’ve also tried this recipe with cashew butter – and I put in some white chocolate chips just for something different. Still very VERY yummy!
Chocolate almond butter cookies
(Gluten-free, dairy-free)
Ingredients
- 2 eggs
- 1 cup almond butter 250g
- 1/2 cup brown sugar, lightly packed 90g
- 1 tsp baking soda
- 1/4 cup unsweetened cocoa powder 32g
- 1 cup chopped chocolate or chocolate chips 190g, dairy-free if needed
Instructions
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Preheat oven to 180C/350F and line baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, beat the eggs. Add the almond butter, brown sugar, baking soda, and cocoa powder.
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Mix everything together very well.
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Fold in the chocolate chunks until combined.
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Scoop the dough, about 1.5 tbs each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon, as pictured above.
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Bake for 8 to 10 minutes.
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Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
