Chewy Flourless Almond Butter Cookies
with an option to Make Ahead
These are truly "Spoonie-Friendly" because they come together in minutes and are a much healthier version of a chewy cookie. But even more so, because they're flare-friendly food... I love to make these when I'm feeling good so that when I'm flaring I can still have a treat.
Chewy Flourless Almond Butter Cookies
How many this makes depends on how big you lik.e your cookies.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
1 cup unsweetened almond butter
1 cup coconut sugar
1 large egg
1 teaspoon baking soda
1 teaspoon almond extract
1/3 cup chopped chocolate*
***I love ruby chocolate, but any chocolate bar will work. In fact I had a bar from ChocoLove that was dark chocolate with almonds and sea salt. It was soooo good in these. I don't recommend using chocolate chips because they have a stabilizer in them meant to help them keep their shape. They won't be as melty as chopping your own chocolate bar. But if chips are all you have, NBD...no big deal! Use 'em!)
𝐌𝐞𝐭𝐡𝐨𝐝:
Preheat oven to 350º. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together all the ingredients except chocolate.
Fold in chocolate.
Using a cookie scoop, or two spoons, drop 1 tbsp rounds with at least 2" between. They spread a lot.
Bake for 8-10 minutes.
***They are going to puff up but will "crackle" as they cool.
Store these in an airtight container. I like to keep them in the fridge and just pull them out 15 mins before I want to eat them. They tend to spoil quickly if left out on the counter for more than a day or two.
*HOW TO MAKE AHEAD*
1) Make the dough as instructed.
2) Using an ice cream scoop or 2 spoons, drop cookies onto a sheet pan lined with wax paper. Put the sheet pan in the freezer and freeze the mounds.
