Salted Flourless Chocolate Chunk Cookies
Servings: 12 cookies
Ingredients
- 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.
Please read the suggestions outlined in the post.