Almond Butter Chocolate Chunk Cookies
These gluten-free, paleo Almond Butter Chocolate Chunk Cookies are so chewy, easy to make, and very delicious. Pour yourself a cup of oat milk to dip these perfect cookies into. You’re going to love that these cookies taste super indulgent but are a bit healthier than your classic chocolate chunk cookie! I have been making these cookies for years because they are super simple, only need a few ingredients, that you probably already have in your pantry and they taste so darn good!
You may be wondering if you can make these cookies with regular flour in place of coconut and almond flour. These cookies are best with almond and coconut flour but if you only bake with all-purpose flour, that will work just fine too. You’ll get a slightly thicker, sturdier cookie and it will be delicious. So use what you love/have on hand. Every bite is slightly crisp on the edges and soft and chewy in the center. So DELISH! There’s nothing not to love about these almond butter chocolate chunk cookies.
What you’ll need for these Almond Butter Chocolate Chunk Cookies:
Butter: I’ve started using European-style butter in all my baking, it has a higher fat content and everything turns out better! I always use salted butter in my recipes.
Coconut sugar: gives a sweet, caramel flavour.
Maple syrup: gives these cookies a bit more sweetness, you can use honey instead if you prefer.
Almond butter: you can swap almond butter for peanut butter, sunflower seed butter, or even tahini.
Egg: binds these cookies together.
Almond flour: gives these cookies a nutty flavour and creates the perfect texture.
Coconut flour: is super absorbent and helps to give these cookies more structure.
Baking soda: helps these cookies spread.
Salt: fine sea salt goes in the batter and flakey sea salt gets sprinkled on top of the baked cookies.
Chocolate: I always opt for a chopped chocolate bar instead of chocolate chips, but you can use either.
The Details of these Almond Butter Chocolate Chunk Cookies
These cookies come together so quickly. First things first, line a baking sheet with parchment paper and preheat your oven to 350ºF.
Start by creaming your butter in a bowl using an electric mixer or stand mixer for about two minutes or until it’s lightened in colour and fluffy. Add your coconut sugar, maple syrup, egg, and almond butter to the creamed butter and mix well to incorporate.
Once your wet ingredients are beaten well, add your almond flour, coconut flour, baking soda, and salt to your wet ingredients. Mix on medium speed to incorporate everything. Using a wooden spoon or rubber spatula, fold in the chocolate chunks or chips.
Using a 1/4 cup measure or ideally using a retractable cookie scoop, scoop cookies onto your parchment-lined baking sheet. I like to fit 6 cookies on a baking sheet so they have lots of room the spread out. Transfer your cookies to the oven and bake for 10 minutes. At the five-minute mark, take your cookies out of the oven and tap the sheet on your counter to deflate the cookies then continue baking for another 5-ish minutes or until golden around the edges.
When you take your cookies out of the oven, tap the baking sheet on the counter again to further deflate your cookies to get a super chewy centre. Let cool slightly on the baking sheet for 3-4 minutes before transferring to a cooling rack.
Almond Butter Chocolate Cookies
Author: ElizabethServings: 12 cookies
Ingredients
1/2 cup butter, at room temperature
1/4 cup coconut sugar
1/4 cup maple syrup
1/3 cup almond butter
1 egg, at room temperature
1 cup almond flour
1/3 cup coconut flour
3/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup chocolate (chips, chopped chocolate or chunks)
flakey sea salt, for sprinkling
Instructions:
1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
2. Cream the butter in a bowl with an electric mixer or stand mixer for a couple of minutes until lightened in colour and fluffy.
3. Add coconut sugar, maple syrup, almond butter, and egg to the creamed butter. Beat on medium speed until well combined.
4. Add in the almond flour, coconut flour, baking soda, and sea salt. Beat to combine. Fold in chocolate.
5. Scoop 1/4 cup sized cookies onto the parchment-lined baking sheet. I bake six cookies at a time to give them enough room to spread.
6. Bake for 10 minutes, halfway through take the pan out of the oven and tap on the counter to deflate the cookies. Bake until golden around the edges.
7. When you take the pan out of the oven, tap on the counter to deflate again. Sprinkle with sea salt, let cool for 3-4 minutes before transferring the cookies to a cooling rack. Let cool and enjoy!
Still hungry? Try these:
Chickpea Peanut Butter Chocolate Blondies
Lastly, when you make these Almond Butter Chocolate Chunk Cookies be sure to leave a comment on Instagram or share it on Pinterest! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
