Flourless chocolate almond butter cookies

I'm going to say honestly that I have something of a love-hate relationship with these flourless cookies.  

Despite a few trials with certain flourless cakes and cookies, I still find that I generally don't love them (of course, there are always plenty of exceptions...such as flourless chocolate cake - the kind leavened with eggs - and macaroon cookies, which I do love).  Fortunately, I have no need to avoid gluten so I don't purposely seek out gluten-free baked goods. These flourless double chocolate almond butter cookies intrigued me because they looked wonderful and I was happy to have the chance to use almond butter in baking.  In the last couple of years, I've come to enjoy almond butter almost as much as peanut butter.  

Somehow, I think I was expecting conventional, sturdy, cookies to come out of the oven but these are truly the flourless kind - super moist.  Just beneath the thin, dry crust that develops on top of these cookies, the center is ultimately fudgy and chewy.  And therein lies the love part of the equation.  The moist, chewiness - almost brownie-like texture - is something I adore and find addicting.  As such, these cookies remind me of energy bars/balls made with dates that I am still trying to figure out whether I like or not.

All in, I'm a fan of the chocolaty, salty, rich flavor and the chewy texture of these chocolate almond butter cookies yet I miss the sturdiness of the traditional cookie (clearly, I need to approach it with proper expectations).  They may not be my regular cookie of choice but they were certainly a nice change once in a while.  Since they are so moist, I find it best to store the cookies in a single layer, in the refrigerator.  We actually found we preferred them cold. The fudge factor increases and the cookies were easier to handle/hold.  Serving these cookies with a scoop of vanilla ice cream would not be a bad idea.  


As is always good with any recipe, these flourless chocolate almond butter cookies, with chocolate chunks, are very easy to make in one big bowl.  

I used coconut sugar for the very first time.  The recipe called for it and I decided to give it a try.  The coconut sugar has this deep, almost burnt-caramel like aroma, that I really like.  I wouldn't hesitate to use it again for things such as cinnamon roll filling - being a good blend of traditional granulated and brown sugar combined.  

I have to confess that I have yet to stock my pantry with coconut oil and used butter in this recipe.  My small-batch (8 cookies) only needed one tablespoon of butter (or coconut oil - the choice is yours).  With an egg, coconut sugar, the butter, half a cup of salted almond butter, and vanilla extract, the cookie dough comes together with a tablespoon or so of cocoa powder and almond meal, along with a touch of baking soda and sprinkle of salt.  Finally, stir in some chocolate chunks or chips.  You know adding bits of chocolate to any cookie almost guarantees they'll be polished off.  

Stir everything together and let the dough set up for at least an hour in the fridge before scooping into small mounds and baking for 10-12 minutes at 350 degrees.  The cookies spread and puff up like this after baking.

As the cookies cool, they deflate.  Let them cool and firm up on the baking sheet and then carefully remove the cookies to a wire rack.  As I mentioned, I think it's a good idea to store any leftovers in a single layer, in the refrigerator, especially if it's a warm or humid day.  

It's probably an even better idea to just gather your family around and polish them off.  There are only 8 cookies, afterall.

Recipe:

Flourless Chocolate Almond Butter Cookies
Adapted from Dishing out Health

- Makes 8 cookies - 

1 egg
1/4 cup plus 2 tablespoons coconut sugar
1/2 cup creamy salted almond butter
1 tablespoon unsalted butter, melted and slightly cooled (or coconut oil)
1/2 teaspoon vanilla extract
1 1/2 tablespoons almond meal
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
Pinch of kosher salt
1/4 cup dark chocolate chunks or chips

In a large bowl, whisk the egg together with the coconut sugar.  Add almond butter, melted butter (or coconut oil), and vanilla, stirring well to combine.  Add almond meal and cocoa powder, stirring to incorporate.  Also stir in the baking soda and salt.  Finally, fold in the chocolate.  Cover the dough and refrigerate for 1 hour.  

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a silicon baking mat.  Scoop about 1 1/2 tablespoon mounds of dough onto the baking sheet, spacing cookies about 2 inches apart.  Bake for 10-12 minutes, just until a dry crust has formed on the cookies and they are slightly puffed.  Remove from the oven, let cookies sit on the baking sheet for 15-20 minutes, then remove them onto wire racks.  

I recommend storing any leftover cookies in an airtight container, in the refrigerator (they taste quite good cold).