Chocolate almond butter cookies
These chocolate almond 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!
- 2 eggs
- 1 cup (250g) almond butter
- 1/2 cup (90g) brown sugar, lightly packed
- 1 teaspoon baking soda
- 1/4 cup (32g) unsweetened cocoa powder
- 1 cup (190g) chopped chocolate or chocolate chips
- Preheat oven to 180C and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, beat the eggs. Add the almond butter, brown sugar, baking soda, and cocoa powder.
- Mix everything together very well.
- Fold in the chocolate chunks until combined.
- Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon, as pictured above.
- Bake for 8 to 10 minutes.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.