Flourless Almond Butter Dark Chocolate Chunk Cookies with sea salt

And these cookies? Well I’ve been enjoying them, too.

Cookies are always an excellent solution.

I actually began by replacing the peanut butter with almond butter and glucose with honey. I also reduced the quantity of sweetener since honey is definitely naturally sweeter than sugar, as a result I didn’t want as much. The effect? Perfectly gentle and chewy cookies. No guilt attached.


These cookies have it all: A little sweetness from the honey (or maple syrup) along with melty, warm chocolates chunks and also a little salt for your perfect contrast. It had been love initially bite.

Another great perk of this sweet is they are gluten free of charge and paleo (I think). I’m not really around the paleo teach but I began discovering that lots of of my formulas could probably are categorized as that diet plan category.

Oh, and I can’t forget to say that you can tailor the cookies to your liking! If you need a crispier cookie, use brown sugar rather than honey. Rather than almond butter, you should use your favorite nut butter (like peanut butter or delicious chocolate peanut butter). Experience free to flip in coconut, dried out fruits, oats, or your preferred chocolate bar cut up; the options are endless!

In the event that you bake these, be sure to post an image to my Facebook page, or tag me personally on Instagram Enjoy!

5.0 from 1 reviews


1 cup all natural creamy or chunky almond butter (use your favorite brand)

1/3 cup honey or genuine maple syrup

1 egg

1/2 teaspoon baking soda

1/2 teaspoon ocean salt

3.5 oz chocolates bar coarsely chopped and divided (use your preferred dark chocolate bar and chop it)

sea salt, for sprinkling

about 18 almonds for topping, if desired (not contained in calorie count)


Preheat oven to 350 degrees F.

In a medium mixing dish, beat collectively almond butter, honey (or maple syrup), egg, vanilla, baking soda pop, and sodium until smooth and creamy; about 2 mins. Fold in 1/3 cup of chocolates chunks.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolates chunks and an almond if desired. Bake for 10-12 mins or until cookies switch a slight golden brown underneath; they will be puffy! Cool on the baking sheet for ten minutes after that transfer to some cable rack to cool completely. Do it again with remaining dough. Makes 18 cookies.

made them today. acquired high expectations but unfortunately these were very very greasy and SO soft. they did hold together as well as the taste was alright, aber the texture and the greasiness (is certainly that a word? :DD) were an excessive amount of. still trying to figure out how to use them, don’t want to be wasteful.. BUT: I really like your formulas, Monique, your nutella seasalt cookies and probably all your healthful dinners (those issues you perform with special potatos yummmm) are staples at my home, why eat pigs feet so please make sure you keep up the great work, my children loves you for all those tasty meal ideas you provide me! :))

(oh and We am in LOVE with your salads, could live off your quinoa salads in summer months!)

Sooo, i found this formula and went straight to Wholefoods for any jar of almond butter. Came home, scooped the butter right into a glass, and it wasnt plenty of! so painful aha. I decided to compensate with the addition of 3 huge tablespoons of malt powder. It had been the most severe slash greatest move i could have produced… the cookies were so SO flat, the taste was strange but i still cant stope consuming them!

Em x

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