Description
These Chocolate Almond Butter Cookies are easy, naturally gluten-free, and dairy-free, and come together with just 6 ingredients. I highly recommend them!
Ingredients
Units
Scale
- 2 cups creamy almond butter, room temperature
- 2/3 cup honey, maple syrup, or white sugar
- 1/3 cup cocoa powder, or cocao powder
- 2 large eggs (option to sub flax eggs to make egg-free)
- 3/4 teaspoon pure vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon fine grain sea salt (I use Real Salt)
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Add all ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds or until the mixture comes together like a thick dough. It should be very thick and sticky.
- Form dough into ping pong size balls, rolling gently with wet hands to form. You’ll need to rinse and wet your hands every second or third cookie, as the dough is very sticky.
- Place 8 dough balls on each parchment-lined cookie sheet spaced about 2 inches apart.
- Bake each sheet of cookies for 10-11 minutes or until the bottoms are a light golden brown and the cookies are set in the middle (they will look soft). Don’t let the bottoms get dark brown. Remove from oven and slide parchment onto a wire rack or counter to prevent overcooking. Let cool for 5-10 minutes before serving.
- Store cookies in an airtight container for up to 5 days, or in the freezer for up to 3 months.
