Flourless Almond butter Chocolate chunk Cookies. These flourless cookies have crispy edges, a soft gooey center, pools of dark chocolatey goodness, with just a hint of sea saltiness on top. Furthermore, they have the right amount of decadence with a side of wholesomeness. Try it, you will love how easy, fast, and delicious they are!
Song of the day: Magic by Coldplay
For one thing, I don't like cookies that are neither too dry nor too chewy, and especially not too sweet. In general, when I bake, I am always trying to find a balance between what is good and what is good for you. Hence, these cookies have the best of both worlds: they are enough decadent to satisfy your sweet cravings while being a little on the healthier side. Indeed, they were highly appreciated by grown-ups and kids alike!
[This post was first published on Feb 15, 2015, it has been updated for pictures and writing]
Specifically, these flourless cookies have all the goodness of regular chocolate chip cookies but are naturally gluten-free. You will need:
- Almond butter, natural, organic. As well as almonds, almond butter is considered a healthy food choice. It provides that healthy fat not typically found in foods high in saturated fats and you get your intake of vitamin E, potassium, magnesium, iron, calcium, and phosphorus.
- Egg. You can try using a flax egg if you want to make it vegan.
- Sugar. I use muscovado sugar, or coconut sugar, or brown sugar.
- Vanilla extract
- Baking soda
- Dark chocolate chunks. I used a dark chocolate bar 72% cocoa. You could also use dark or semi-sweet chocolate chips.
- A sprinkle of fleur de sel is totally optional but it exalts the chocolate flavor.
Overall, with just a few good ingredients and in less than 30 minutes, you and your family can enjoy these amazing almond butter chocolate chunk cookies.
Without a doubt, these flourless cookies are also fast and easy to make. There is no need for an electric mixer, just a medium bowl, a spatula, measuring cups/spoons, and two baking sheets lined with parchment or a silicone mat.
Step by step
- First, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or a silicone mat.
- Next, in a medium bowl mix the almond butter and the brown sugar. Add the egg, the vanilla, the baking soda, and stir.
- After, add the dark chocolate chunks (or chips) and blend until combined.
- Then, scoop the dough (about a tablespoon) onto the prepared baking sheets (I usually do not flatten them).
- Lastly, sprinkle a tiny bit of fleur de sel on top of the cookies (optional but recommended). I used a blackberry fleur de sel.
- Finally, cook in the oven, on the middle rack, for about 10 minutes. After that, allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
What chocolate to use?
By all means, you can use either dark chocolate or semi-sweet chocolate to make these cookies. It goes really well with the almond butter and makes cookies that are not too sweet. As for chocolate chips or chunks, I prefer chocolate chunks to chocolate chips, and in our house, we always have good quality dark chocolate bars with at least 70 % cocoa. Dark chocolate is actually good for you, it is loaded with antioxidants and beneficial nutrients. Equally important, the chocolate chunks create puddles of chocolate heaven when they melt.
The taste test
In a word, I couldn't ask for a better cookie to satisfy my sweet craving. They have crispy edges, a soft gooey center, luscious pools of melted dark chocolate, with just a hint of sea saltiness on top.
In conclusion, these cookies have the right amount of decadence with a side of wholesomeness. Try it, you will love how easy, fast, and delicious they are!
These flourless cookies have crispy edges, a soft gooey center, pools of dark chocolate, with just a hint of sea saltiness on top. Try it, you will love how easy, fast, and delicious they are!
- 1 cup natural almond butter (at room temperature)
- ½ cup muscovado sugar (or coconut sugar, or brown sugar)
- 1 egg
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ cup dark chocolate chunks or chips
- a tiny sprinkle of fleur de sel or sea salt for the topping (optional)
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or a silicone mat.
- First, in a medium bowl mix the almond butter and the sugar.
- Next, add the egg, the vanilla, the baking soda.
- Lastly, add the dark chocolate chunks and blend until combined.
- Scoop the dough (about a tablespoon) onto the prepared baking sheets. Do not flatten.
- Optional, sprinkle a tiny bit of fleur de sel or sea salt on top of the cookies.
- Cook in the oven, on the middle rack, for about 10 minutes.
Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
In order to keep them fresh longer, you can store them in an airtight container.
They freeze well wrapped in plastic wrap and placed in a Ziploc bag.
- Category: Dessert, cookies
- Method: Baking
Keywords: almond butter, egg, vanilla, dark chocolate, dessert, cookies, flourless, gluten-free