Double Chocolate Almond Butter Cookies

Double Chocolate Almond Butter Cookies | GI 365

Double Chocolate Almond Butter Cookies | GI 365

These cookies have been a long time in the making! Remember last year’s super easy, ground breaking peanut butter cookies? Yeah… well I thought I could make them with almond butter as a substitute, boy was I wrong! Every batch I made turned out different, but the common theme was super flat, oily cookies. So… in the process of trying to figure out what to do about these cookie issues, I decided to add cocoa powder to thicken up the dough – and the problem was solved. Chocolate was the solution all along, of course!

Double Chocolate Almond Butter Cookies | GI 365 Double Chocolate Almond Butter Cookies | GI 365

The cookie dough comes together super fast. Just whisk the cocoa powder and coconut sugar together before adding the rest of the ingredients. You can spoon the cookie dough onto lined baking sheets or you can roll the dough into cookie balls. I like the look of the rolled cookies better (picture below), but it does get your hands a bit messy! I don’t feel like I’m baking unless there’s some kind of mess involved though!

Double Chocolate Almond Butter Cookies | GI 365

As with all cookie recipes (and baking recipes for that matter) start checking them before the baking time is up. Not everyone’s oven is the same and you don’t want overdone cookies. Be sure to take them out when they’re still soft and a bit fudgy in the middle!

Double Chocolate Almond Butter Cookies | GI 365

I think these cookies are at their best on the first day because they’re fudgy with crispy edges. They do keep well in an airtight container in the freezer, but when they thaw, they’re fudgy and chewy without the crispy. I also saved some cookie dough in the fridge, baked it a day later, and it came out exactly the same – perfect for skillet cookies on demand!

5.0 from 1 reviews
Double Chocolate Almond Butter Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: makes 15 cookies
Ingredients
  • 1 cup blonde coconut sugar
  • ½ cup cocoa powder
  • 1 Teaspoon baking soda
  • 1 cup smooth almond butter
  • 2 large eggs
  • 2 Teaspoons vanilla extract
  • ⅓ cup chocolate chips (Enjoy Life brand)
Instructions
  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. In a medium sized bowl, whisk together the coconut sugar, cocoa powder, and baking soda until no more cocoa powder lumps remain.
  3. Stir in the almond butter, eggs, vanilla extract, and chocolate chips until a stiff dough forms.
  4. Using a spoon, scoop out a bit of cookie dough (2 Tablespoons) and roll it into a ball. Place the formed cookies on the prepared baking sheet. You can fit 12 cookies on a regular sized cookie sheet.
  5. Bake for 8-10 minutes or until crunchy on the edges, but still soft and fudgy in the middle.
  6. Enjoy immediately and freeze any leftover cookies for another day!


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15 Comments on “Double Chocolate Almond Butter Cookies”

  1. Katie Cross

    OH. EM. GEE.

    I made these tonight sans chocolate chips, cut the sugar back to 1/2 c and put in just a little dash of salt. Wow. Seriously. I’ve never had a cookie come out so freaking perfect. I’ve been looking for a recipe like this forever.

    I think I must have cooked them at just the right time because when I pulled them out the outsides had just started to crack. I let them cook and they were moist inside. Husband said they tasted like a chewy brownie.

    Best day ever. Thank you, thank you.

    1. Kari

      I’m so glad you like them, and now I don’t have to wonder if decreasing the sugar would work! I always develop my recipes for what normally sweet is, but I’m finding I like less and less sugar (takes awhile to get there though)!

  2. heidih

    this looks like a really good recipe! i’ve never heard of skillet cookies, but that’s a great idea!

    1. Kari

      I love skillet cookies because they get extra crispy edges just like baking on stoneware. Let me know if you get to try them!

  3. Anna

    Please help!!!

    I really want to make these cookies but my baby boy is severely allergic to eggs.
    What would be your suggestion for substitute?? EnerG egg replacer?? Applesauce?? Banana?? Flax eggs??

    Thanks!!!

    1. Kari

      I’ve never tried any egg replacers myself, so I would suggest sticking to whatever you’ve had the best results with in the past. I’ve had a few readers comment and say they’ve tried flax eggs in my recipes, and it’s worked really well!

    1. Kari

      If you’re allergic to coconut products, you could use organic cane sugar in it’s place. I don’t know if any other alternative sweeteners would work, but you could always try my chocolate tart which is made with maple syrup! :)

  4. Elisa

    I will be making these tomorrow, I can hardly wait to eat them, they look so delicious. I wonder if you can tell me where you bought that wire whisk that you are using for this recipe? I’ve been looking for a whisk like this one but cannot find it any where. Can you please let me know? Thank you so much in advance and thank you also for the recipe!!! :)

    1. Kari

      I bought that whisk from Pampered Chef, and they’re the only ones who seem to have them! It’s hands down my favorite whisk, it’s good for pretty much everything, (I’ve even made whipped cream with one)! I don’t think there’s any retail outlet, I’m pretty sure you have to order their products through catalog parties. This whisk is my favorite of their products, I think I have 3 of them! Let me know how you like the cookies! :)

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