Double Chocolate Almond Butter Cookies
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 18 cookies
Ingredients
  • 1 cup almond butter
  • ⅓ cup brown or coconut sugar
  • 2 large eggs
  • 1 - 2 tablespoons cocao or cocoa powder
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • ½ teaspoon instant espresso powder (optional)
  • ¼ teaspoon salt
  • ⅓ cup chocolate chips (mix of dark & white)
Instructions
  1. Preheat the oven to 350 degrees F; line cookie sheet with parchment paper.
  2. Add all ingredients - except chocolate chips - to a large bowl and beat with an electric mixer until smooth. Stir in chocolate chips by hand, with a spatula or wooden spoon.
  3. Roll into 1-inch balls and place roughly 2 inches apart on cookie sheet. Bake 9-10 minutes, until cookies appear to be set -- they may seem a little soft in the middle, but that is okay!
  4. Cool 5-10 minutes then transfer to wire rack. Store in an airtight container for up to a week.
Notes / Variations
DAIRY-FREE: use a dairy-free chocolate chip. Enjoy Life is my go-to brand, but Nestle now makes allergen-free options as well.

I prefer to use Trader Joe's creamy salted almond butter -- it's made using only almonds and salt, and has just the right amount of natural oils. However, feel free to use another nut or seed butter if preferred.

The coconut oil can be substituted for another baking or cooking oil -- like olive or canola oil.
Nutrition Information
Serving Size: 1 cookie Calories: 46 Fat: 2.4g Saturated Fat: 1.3g Carbohydrates: 5.4g Sugar: 4.9g Sodium: 113mg Fiber: 0.2g Protein: 1.1g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/double-chocolate-almond-butter-cookies/