These cookies have been a long time in the making! Remember last year’s super easy, ground breaking peanut butter cookies? Yeah… well I thought I could make them with almond butter as a substitute, boy was I wrong! Every batch I made turned out different, but the common theme was super flat, oily cookies. So… in the process of trying to figure out what to do about these cookie issues, I decided to add cocoa powder to thicken up the dough – and the problem was solved. Chocolate was the solution all along, of course!
The cookie dough comes together super fast. Just whisk the cocoa powder and coconut sugar together before adding the rest of the ingredients. You can spoon the cookie dough onto lined baking sheets or you can roll the dough into cookie balls. I like the look of the rolled cookies better (picture below), but it does get your hands a bit messy! I don’t feel like I’m baking unless there’s some kind of mess involved though!
As with all cookie recipes (and baking recipes for that matter) start checking them before the baking time is up. Not everyone’s oven is the same and you don’t want overdone cookies. Be sure to take them out when they’re still soft and a bit fudgy in the middle!
I think these cookies are at their best on the first day because they’re fudgy with crispy edges. They do keep well in an airtight container in the freezer, but when they thaw, they’re fudgy and chewy without the crispy. I also saved some cookie dough in the fridge, baked it a day later, and it came out exactly the same – perfect for skillet cookies on demand!Print
- 1 cup blonde coconut sugar
- 1/2 cup cocoa powder
- 1 Teaspoon baking soda
- 1 cup smooth almond butter
- 2 large eggs
- 2 Teaspoons vanilla extract
- 1/3 cup chocolate chips (Enjoy Life brand)
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a medium sized bowl, whisk together the coconut sugar, cocoa powder, and baking soda until no more cocoa powder lumps remain.
- Stir in the almond butter, eggs, vanilla extract, and chocolate chips until a stiff dough forms.
- Using a spoon, scoop out a bit of cookie dough (2 Tablespoons) and roll it into a ball. Place the formed cookies on the prepared baking sheet. You can fit 12 cookies on a regular sized cookie sheet.
- Bake for 8-10 minutes or until crunchy on the edges, but still soft and fudgy in the middle.
- Enjoy immediately and freeze any leftover cookies for another day!