Double Chocolate Almond Butter Cookies

Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

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!

Double Chocolate Almond Butter Cookies | Get Inspired Everyday! Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

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!

Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

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!

Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

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!

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Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

Double Chocolate Almond Butter Cookies


  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: makes 15 cookies 1x
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Ingredients

  • 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)

Instructions

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. In a medium sized bowl, whisk together the coconut sugar, cocoa powder, and baking soda until no more cocoa powder lumps remain.
  3. Stir in the almond butter, eggs, vanilla extract, and chocolate chips until a stiff dough forms.
  4. 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.
  5. Bake for 8-10 minutes or until crunchy on the edges, but still soft and fudgy in the middle.
  6. Enjoy immediately and freeze any leftover cookies for another day!

 

63 Comments on “Double Chocolate Almond Butter Cookies”

  1. Kari

    My first time baking these cookies and they were absolutely delicious, gooey, chocolatey, just perfect! Thank you so much!

  2. Kari

    I have been making these cookies for a couple of years now (once or twice a month) and apparently, I’ve been halving your recipe all this time but I get 12 cookies out of it! I also use crunchy raw almond butter. I don’t add the chips but today I added something that I had around and boy did they come out great! MARSHMALLOWS!

    Thanks for the great recipe!

    1. Kari

      I’m so glad to hear you’ve been enjoying them! And thanks so much for the marshmallow tip, that sounds incredible, maybe I’ll have to do a s’mores cookie recipe here soon!

    1. Kari

      Coconut sugar is very important to the cookie texture in this recipe, you could try stevia but I have no idea what the result might be. Coconut sugar also acts as part of the moisture in this recipe, so the end result might be dry without it.

    2. Kari

      I used 4 tablespoons of Truvia in this instead of the coconut sugar. My cookies didn’t spread like in the pictures, but they were still really good! They tasted like brownie bites, and weren’t overly sweet. My poor hubby, who has a year and gluten sensitivity (and me with the dairy allergy), was ecstatic about them! 🙂

  3. Kari

    Can unbaked dough be refrigerated or frozen for later use (I’m only baking for two)? I used 3 tsp vanilla extract, 1 tsp almond extract, a pinch of salt since my almond butter was unsalted, 1 cup of Angel flake coconut, & omitted choc. chips.
    The cookies puffed up into tasty little fudgy bites. I will add more sugar next time, just my preference.

    1. Kari

      I wouldn’t refrigerate the unbaked dough because it has baking soda in it which is a single acting leaving agent. This means it looses it potency over time once mixed with other ingredients. Also I haven’t tried it, but I do think you could freeze the dough, then thaw and bake it at a later date. Since I’m also baking for 2, I usually bake all the cookies, and freeze the cooked cookies for up to 2-3 weeks. I hope this helps, and be sure to let me know if you have anymore questions! 🙂

  4. Kari

    These were really good. I warmed the almond butter and used coconut oil to thin my almond butter as it was the dry ends of the jar. It worked perfectly

  5. Kari

    I made these today and they tasted kind of “chalky” and dry. Also,I used a teaspoon and a half of honey like someone suggested and it didn’t taste that great. What can u substitute the coconut palm sugar with?

    Thanks!

    1. Kari

      I wouldn’t sub honey in for any type of sugar because it’s very difficult to sub in. Honey doesn’t work well in cookies, so I’m not surprised it didn’t turn out. I don’t know what type of sweeteners you can have, but the only sweetener I know that subs perfectly for coconut sugar is cane sugar. These cookies are definitely fudgy, but the amount of sweetener is critical to keeping them moist and chewy. Another thing to check before making them again, is to make sure your almond butter is fully mixed together. If the oil separates and comes to the top, the hard almond butter left behind doesn’t have enough fat in it to make proper baked goods, and they will turn out dry. I hope some of this helps, and be sure to let me know if you have anymore questions that I could help you with! 🙂

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