Almond Butter Chocolate Chunk Cookies

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Almond Butter Chocolate Chunk Cookies

These gluten-free, easy almond butter base cookies are so chocolatey, so fudgy, and so good you won't even miss the butter and flour!

Prep Time25

Bake Time10

Total Time35

Recipe Author Lynn April

Servings: 20 cookies

Ingredients

▢ 1 egg beaten
▢ 1 cup (250g) homemade almond butter
▢ ⅓ cup (112g) honey
▢ ½ cup (45g) unsweetened cocoa powder
▢ ½ teaspoon salt
▢ ½ teaspoon baking soda
▢ ¼ teaspoon baking powder
▢ ½ cup (85g) semi-sweet chocolate chunks chopped
▢ ⅓ cup (47g) chocolate covered sunflower seeds optional

Instructions

In a medium bowl, beat the egg. Add the almond butter, honey, cocoa powder, salt, baking soda, and baking powder and mix well. Stir in chopped chocolate chunks and chocolate covered sunflower seeds, if using. Chill dough in refrigerator for 20 minutes.
1 egg, 1 cup (250g) homemade almond butter, ⅓ cup (112g) honey, ½ cup (45g) unsweetened cocoa powder, ½ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ cup (85g) semi-sweet chocolate chunks, ⅓ cup (47g) chocolate covered sunflower seeds
When dough has chilled, preheat the oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop the dough with a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies) and form into a ball with your hand. Place no more than 8 dough balls on a baking sheet at a time. Press down on dough balls with the palm of your hand or the back of a spoon to flatten slightly.
Bake cookies for 10 minutes. If you prefer your cookies a bit crunchier, bake for 12 minutes. Allow cookies to cool for 5 minutes on baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh at room temperature, covered, up to 7 days. Frozen, cookies last up to 3 months.

Notes

Recipe adapted from Dr. Axe

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Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.