1 cup unsweetened, unsalted almond butter (raw or roasted, make sure it is well-blended)*
½ cup coconut sugar, brown sugar or muscovado sugar
¾ teaspoon baking soda
1 large egg, at room temperature
½ teaspoon pure vanilla extract
1 teaspoon Maldon salt, divided
¾ cup chopped dark chocolate (about 4 ounces) or semi-sweet chocolate chips
optional add-ins: 2 Tablespoons unsweetened cocoa powder to make chocolate cookies or ½ cup chopped walnuts or pecans
Instructions
Preheat the oven to 350 degrees and line two baking sheets with unbleached parchment paper.
In a large mixing bowl, mix almond butter and sugar until well combined.
Stir in baking soda, egg, vanilla and ½ teaspoon flaky salt until well combined.
Stir in chocolate.
Scoop a heaping tablespoon of dough onto the prepared baking sheet. Sprinkle the cookies with remaining ½ teaspoon salt.
Bake for 8-10 minutes or until golden. Allow to cool completely on baking sheet before transferring to a rack. To keep longer than one or two days, store in the refrigerator.
Notes
*If your almond butter is thin and runny or very oily, add 1 ½ Tablespoons of coconut flour to the batter. Please read the suggestions outlined in the post.
Recipe by Pamela Salzman at https://pamelasalzman.com/salted-flourless-chocolate-chunk-cookies-recipe/