Almond Butter Dark Chocolate Chunk Cookies

This American snack recipe combines authentic flavors with modern cooking techniques. Ready in 25 minutes, serves 12 people. Serve warm to enjoy the melting chocolate chunks, or allow to cool for a chewier texture. These pair wonderfully with a bowl of fresh berries …

Cuisine: American Type: Snack Time: 25 min Servings: 12 Calories: 227 per serving
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Nutrition Information

Each serving contains approximately 227 calories and 6.0g of protein. Macronutrients include 17.0g carbohydrates and 15.0g fats per serving.

Per Serving

Calories
227
Protein
6.0g
Carbohydrates
17.0g
Fats
15.0g

Total

Calories
2724
Protein
69.0g
Carbohydrates
209.0g
Fats
179.0g

Ingredients

This recipe requires 8 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 cup Natural Creamy Almond Butter
    unsweetened, no added oil, stirred well until drippy
  • 0.5 cup Coconut Sugar
    packed; healthy substitute for brown sugar
  • 1.0 whole Organic Large Egg
    at room temperature
  • 2.0 tbsp Coconut Flour
    sifted; for structure
  • 1.0 tsp Pure Vanilla Extract
    no added sugar
  • 0.5 tsp Baking Soda
    aluminum-free
  • 0.25 tsp Fine Sea Salt
    plus extra for sprinkling on top
  • 3.5 oz Dark Chocolate (70% Cacao or higher)
    roughly chopped into small chunks

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Preparation & Mise en Place

  1. Preheat your oven to 350°F (175°C) and ensure a rack is positioned in the center.
  2. Line a large baking sheet with parchment paper to prevent sticking.
  3. Place the egg in a bowl of warm water for 60 seconds to bring it to room temperature quickly.
  4. Roughly chop 3.5 oz (98g) of dark chocolate into chunks on a cutting board.
  5. Vigorously stir the natural almond butter in its jar to incorporate any separated oil, ensuring a creamy, drippy consistency.
  6. Measure out all ingredients: 1 cup (240ml) almond butter, 0.5 cup (120ml) coconut sugar, 2 tbsp (30ml) coconut flour, and spices into small prep bowls.

2. Create Cookie Dough Base

  1. In a large mixing bowl, crack the room-temperature egg and add 0.5 cup (120ml) coconut sugar and 1 tsp (5ml) vanilla extract.
  2. Whisk the egg mixture vigorously until the sugar is dissolved and the texture is smooth.
  3. Pour in the 1 cup (240ml) prepared almond butter and mix with a spatula until fully combined and glossy.

3. Incorporate Dry Ingredients & Chocolate

  1. Sprinkle 2 tbsp (30ml) sifted coconut flour, 0.5 tsp (2.5ml) baking soda, and 0.25 tsp (1.25ml) salt evenly over the wet mixture.
  2. Fold the mixture gently until no dry streaks remain; the dough will be thick.
  3. Add the chopped dark chocolate chunks and fold just enough to distribute them evenly throughout the dough.

4. Shape and Arrange Cookies

  1. Using a cookie scoop or spoon, portion the dough into 12 rounded mounds onto the prepared baking sheet.
  2. Gently flatten each mound with the palm of your hand or a fork to about 0.5 inch (1.25 cm) thickness, as these cookies do not spread much.

5. Bake and Set

  1. Place the baking sheet in the oven and bake for 9-10 minutes until the edges are golden brown.
  2. Remove from oven and immediately sprinkle a pinch of flaky sea salt on top of each cookie while hot.

Plating

  1. Select a rustic wooden serving board or a pristine white ceramic plate to provide a clean contrast against the rich, dark color of the chocolate chunks.
  2. Stack three cookies slightly off-center on the plate to create height and visual interest, or fan them out gently if serving a larger group.
  3. Sprinkle a generous pinch of coarse sea salt over the top of the warm cookies immediately before serving to enhance the sweetness and add texture.
  4. Grate a small amount of leftover dark chocolate over the plate and cookies for a professional, chef-quality finish.
  5. Wipe the rim of the plate with a clean cloth to ensure a spotless presentation.

Family Beverage

Chilled unsweetened almond milk, warm turmeric golden milk, or a vanilla oat milk latte

Alcohol Beverage

Tawny Port, Chocolate Stout, or a rich Merlot

Serving Suggestions

Serve warm to enjoy the melting chocolate chunks, or allow to cool for a chewier texture. These pair wonderfully with a bowl of fresh berries or a side of Greek yogurt.

Notes

Use drippy, natural nut butter that has been well-stirred for the best consistency. The dough may be stickier than traditional flour-based mixtures, so using a cookie scoop is highly recommended. These cookies are delicate when hot and need to set on the baking sheet for at least ten minutes after removal from the oven.

Storage

Allow the cookies to cool completely on a wire rack to eliminate residual heat and moisture. Place them in an airtight container at room temperature for up to 4 days. If a chewier, firmer texture is preferred, store the container in the refrigerator for up to 1 week. Place a sheet of parchment paper between layers to prevent them from sticking together.

Freezing

For baked cookies, cool completely, then place in a freezer-safe container or bag with parchment paper separating the layers; store for up to 3 months and thaw at room temperature for 30 minutes before eating. Alternatively, freeze portioned balls of raw dough on a baking sheet until solid, then transfer to a freezer bag; bake directly from frozen at the standard temperature, adding 2 minutes to the baking time.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: treenuts, eggs, soy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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