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 began by replacing the peanut butter with almond butter and sugars with honey. I also decreased the amount of sweetener since honey is certainly naturally sweeter than sugar, consequently I didn’t need as much. The result? Perfectly smooth and chewy cookies. No guilt attached.
LOOK AT THEM. CHOMP. CHOMP.
These cookies have it all: Just a little sweetness in the honey (or maple syrup) alongside melty, warm chocolates chunks plus a little salt for that perfect contrast. It had been love initially bite.
Another great perk of this sweet is they are gluten free and paleo (I think). I’m not really over the paleo train but I began discovering that many of my dishes could probably are categorized as that diet plan category.
Oh, and I cannot forget to mention that you can tailor the cookies to your liking! If you prefer a crispier cookie, use brown sugar rather than honey. Instead of almond butter, you can use your favorite nut butter (like peanut butter or delicious chocolate peanut butter). Experience free to fold in coconut, dried out fruits, oats, or your favorite chocolate bar cut up; the options are endless!
In the event that you bake these, be sure to post a photo to my Facebook web 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 glass honey or pure maple syrup
1/2 teaspoon cooking soda
1/2 teaspoon ocean salt
3.5 oz dark chocolate bar coarsely chopped and divided (use your preferred chocolates bar and chop it)
sea sodium, for sprinkling
about 18 almonds for topping, if desired (not really included in calorie count)
Preheat oven to 350 levels F.
In a moderate mixing dish, beat together almond butter, honey (or maple syrup), egg, vanilla, baking soda pop, and sodium until smooth and creamy; about 2 a few minutes. Collapse in 1/3 glass of chocolates chunks.
Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, best each cookies with extra delicious chocolate chunks and an almond if desired. Bake for 10-12 mins or until cookies convert a slight fantastic brown underneath; they will be puffy! Cool on the baking sheet for 10 minutes after that transfer to some cable rack to great completely. Repeat with staying dough. Makes 18 cookies.
made them today. experienced high hopes but unfortunately they were very very greasy and SO soft. they do hold together and the flavor was okay, aber the structure and the greasiness (is definitely that a phrase? :DD) were too much. still racking your brains on how to utilize them, don’t want to be wasteful.. BUT: I really like your quality recipes, Monique, your nutella seasalt cookies and most likely all of your healthful dinners (all those factors you do with lovely potatos yummmm) are staples within my house, so please please keep up the fantastic work, my children loves you for all those tasty meal suggestions you provide me! :))
(oh and We am deeply in love with your salads, could live off your quinoa salads in summer season!)
Sooo, i saw this recipe and went straight to Wholefoods for a jar of almond butter. Came house, scooped the butter into a cup, and it wasnt more than enough! so painful aha. I thought i’d compensate by adding 3 large tablespoons of malt powder. It was the worst slash best move i possibly could have produced… the cookies had been so SO level, the taste was weird but i still cant stope consuming them!
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