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Soft, chewy, and loaded with TONS of chocolate chunks… these flourless almond butter cookies are sure to be a new favorite in your home! Warning: These are VERY addicting. Grab your milk chaser now 😉
Hi friends! I’m making good on my promise today. A promise I made to myself. A promise to find you the perfect almond butter cookie. See. I’ve been working on an almond butter cookie recipe for like, EVER, and finally (FINALLY) I found the one. The good news: these babies are totally worth the wait!
They’re incredibly soft, chewy, and only call for 7 simple ingredients. YES!!! In other great news – these cookies don’t need to chill before baking. Can I hear an AMEN?!
Question: Are you as NUTS for almond butter as we are? I swear we go through a jar a week. I blame these Honey & Banana Smoothies. They’re so addicting!!!
Quick and easy to bake up… loaded with gooey chocolate chunks and almond flavor… and only 10 minutes in the oven… What are you waiting for?! You should get to baking these now. You can thank me later 😉 xoxo
Flourless Almond Butter Chocolate Chunk Cookies
Ingredients
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 cup almond butter (drain any excess oils that may be on top before using)
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 tsp baking soda
- 1 cup dark chocolate chunks
Instructions
- Preheat oven to 350 (F). Line a large baking sheet with parchment paper; set aside.
- Crack the eggs into a small bowl, add the vanilla, and beat until combined; set aside.
- Place the almond butter in a large bowl, pour in the egg-vanilla mixture and stir until well combined - I suggest using your hands here to really mix it well.
- Add the sugars, baking soda, and salt; mix well. Stir in the chocolate chunks.
- Scoop out the dough using an ice-cream scoop or spoon and roll the dough into balls with your hands. The size of the scoops should be about 2 tablespoons (any larger and they fall apart post-baking). Place the balls 2 inches apart on the baking sheet and lightly press the balls flat with the palm of your hand.
- Bake for 10 minutes, or until the center looks firm. Cool COMPLETELY before removing from the cookie sheet with a spatula.
Great recipe! I made these today…I omitted 1/2 the sugar only used 1/2 cup dark brown sugar and made in a 5×7 greased glass pan baked them up as bars instead of cookies since the dough is so gooey. Baked at 350 for about 35/40 minutes…chewy and delishous! I have to stop myself cause I could eat the entire pan myself!
What a great idea! Bars sound fabulous 🙂 Yes, the dough would definitely be gooey without ALL of the sugar. I’m glad you found a way to make it work for you! xoxo
Craving these now!
These look great! Would be perfect for my Virtual Bake Sale for Macmillan Cancer Support- check it out here http://www.foodnerd4life.com/virtual-bake-sale-2014/
FoodNerd x
WOW!! Those look amazing!!! You can’t tell there isn’t flour just by looking at them.
Oooh yummy! Those are some good looking cookies!
Can I use honey instead of sugar?
Hi Rachel. I don’t think honey will work here since the sugar helps keep the cookies together, but I haven’t tried 😉
I just made this using homemade cashew butter with honey and it’s very wet (used about 3/4 c. of honey). I ended up adding 3 tb. of coconut flour (to soak up some of the wetness). I’m letting it sit for a little bit. Don’t know what to do if it doesn’t thicken – maybe add some rice flour?
Hi Faith. I’ve never tried the recipe w cashew butter or honey, so I’m not sure 🙁 The sugar is important in this recipe as it helps give the cookies structure.
Yay! We love almond butter so much here! I can’t wait to try these cookies!