Monday, December 1, 2014

Flourless & Butterless Almond Butter Chocolate Cookies

Flourless & Butterless Almond Butter Chocolate Cookies

Makes 18 cookies

1 large egg
1 cup (250g) almond butter, at room temperature or cold (not warm)*
1/2 cup (90g) light brown sugar, lightly packed (or dark brown)
1 teaspoon baking soda
1/2 teaspoon vanilla powder or vanilla extract
1/4 teaspoon salt
1/4 cup (21g) unsweetened cocoa powder (Dutch-process may be used)
1/2 cup chopped dark chocolate or chocolate chips


1) Preheat oven to 180 degree celsius.

2) In a medium bowl, beat the egg. Add the almond butter, brown sugar, baking soda, salt, vanilla powder and cocoa powder. Mix everything together till well combined. Fold in the chocolate chunks until combined. The finished cookie dough is crumbly and rather dry.

3) Scoop the dough, about 1 tablespoons each, and shape it with your hands. Dab away excess oil (if any) with kitchen paper towel before placing it onto the prepared baking sheet.

4) Bake for 10 minutes. The cookies will look very soft and underbaked, but that's ok as they will firm up after they are cooled. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.


Adapted from Sally's Baking Addiction. I cut the chocolate chips by 1/2 cup as the cookie dough won't hold together if I used 1 cup as suggested in the original recipe. I also added salt & vanilla powder.


Each cookies: 103 calories, fat 9g

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