Description
These Soft Almond Cookies are naturally gluten free, refined sugar free and just a DELIGHT! They are soft and taste almost like a tender muffin top!
Ingredients
Units
Scale
- 2 heaping Tablespoons of coconut oil, melted (54 grams)*
- 1/4 cup almond butter (76 grams)
- 4 Tablespoons honey (78 grams)
- 2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 whole large egg
- 2 cups almond flour, or almond meal (189 grams)
- 1/2 teaspoon salt - if your almond butter is unsalted
- 3-4 ounces chopped dark chocolate (60-72%) + additional for topping
- Flake salt, optional but highly recommended
Instructions
- Preheat oven to 375 degrees Fahrenheit and set your oven rack to the center position.
- Line a half sheet pan with parchment paper or silicone baking mat. Set aside.
- In a large microwave safe bowl, melt your coconut oil.
- 2 heaping Tablespoons of coconut oil, melted (54 grams)
- Add in your almond butter, honey, vanilla extract and baking soda and mix until smooth and combined.
- 1/4 cup almond butter (76 grams)
- 4 Tablespoons honey (78 grams)
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- Add your egg and mix once again.
- 1 whole large egg
- Add your almond flour + salt + chopped chocolate, fold in to combine and create a cohesive dough.
- 2 cups almond flour, or almond meal (189 grams)
- 1/2 teaspoon salt - if your almond butter is unsalted
- 3.5 ounces chopped dark chocolate
- Using a cookie scoop, scoop about 2 Tablespoons worth of dough (about 35 grams) onto your prepared pan. I usually fit 8-10 leaving about 1.5-2" of space. These cookies won't spread much, but they will poof up. Top with additional chopped chocolate.
- Bake for 9 minutes until golden brown. Immediately top with flake salt, Maldon is my favorite.
- Repeat for the remaining cookies. Enjoy warm!
Notes
- The coconut oil definitely is noticeable in the cookie and gives a coconut flavor - if you are sensitive to that, use an oil of your choice (canola, vegetable, grapeseed, avocado or olive oil)
- Check your almond butter label to see if the ingredients contain salt, if they don't add salt to your batter.
- Add a teaspoon of cinnamon to your mix for a little extra flavor boost.
- I HIGHLY recommend chopping your own chocolate vs chocolate chips - you'll get a much more chocolatey and gooier cookie. A dark chocolate bar is usually about 3.5oz and should be enough for your dough + topping.
- I only bake 1 tray at a time to ensure the most even baking.