Forget the flour—these cookies rely on high-quality almond butter for a rich, chewy texture that’s naturally gluten-free. Studded with hand-chopped chocolate chunks for maximum melt factor.
Flourless
20 Minutes
Protein Packed
Why You’ll Love This Recipe
- Hand-Chopped Chunks: Unlike chips, chunks create “puddles” of chocolate that stay soft even after cooling.
- Perfect Texture: These cookies have crisp, lacey edges and a fudgy, soft center.
- Pantry Staples: Only 6 main ingredients required!
What You’ll Need
- 1 cup Creamy Almond Butter (well-stirred)
- 2/3 cup Coconut Sugar (or Brown Sugar)
- 1 Large Egg
- 1 tsp Vanilla Extract & 1/2 tsp Baking Soda
- 4 oz Dark Chocolate Bar (chopped into chunks)
- Flaky Sea Salt (for topping)
Step-by-Step Instructions
- Prep: Preheat oven to 350°F (175°C). Line a large cookie sheet with parchment paper.
- Mix: In a bowl, vigorously whisk the almond butter, sugar, egg, vanilla, and baking soda until the batter thickens and looks slightly shiny.
- Chunks: Fold in the chopped chocolate chunks by hand.
- Scoop: Scoop rounded tablespoons onto the sheet. Do not crowd them; they will spread slightly.
- Bake: Bake for 10–12 minutes until the edges are golden and the tops are crinkled.
- The Finish: Sprinkle with flaky sea salt immediately. Let them cool on the pan for 10 minutes (they are fragile when hot!).
Pro Tip: For perfectly round cookies, place a circular cookie cutter or a large glass over the cookie immediately after baking and move it in a small circular motion to “scoot” the edges into a perfect circle.
