Flourless Almond Butter Dark Chocolate Chunk Cookies with sea salt

And these cookies? Well I’ve been enjoying them, as well.

Cookies are always an excellent solution.

We began by replacing the peanut butter with almond butter and sugars with honey. I also reduced the amount of sweetener since honey is normally sweeter than glucose, as a result I didn’t need as much. The result? Perfectly soft and chewy cookies. No guilt attached.


These cookies have it all: A little sweetness from the honey (or maple syrup) alongside melty, warm dark chocolate chunks plus a little salt for the perfect contrast. It had been love initially bite.

Another great perk of the sweet is they’re gluten free of charge and paleo (I think). I’m not really for the paleo train but I started discovering that many of my formulas could probably fall under that diet category.

Oh, and I can’t forget to say you could tailor the cookies to your liking! If you need a crispier cookie, make use of brown sugar instead of honey. Instead of almond butter, you should use your preferred nut butter (like peanut butter or chocolates peanut butter). Feel free to fold in coconut, dried out fruit, oats, or your preferred chocolate bar cut up; the possibilities are endless!

In the event that you bake these, make sure to post an image to my Facebook page, or tag me on Instagram Enjoy!

5.0 from 1 reviews


1 cup natural creamy or chunky almond butter (use your preferred brand)

1/3 cup honey or 100 % pure maple syrup

1 egg

1/2 teaspoon baking soda

1/2 teaspoon ocean salt

3.5 oz dark chocolate bar coarsely chopped and divided (use your favorite chocolates bar and chop it)

sea salt, for sprinkling

about 18 almonds for topping, if desired (not included in calorie count)


Preheat oven to 350 levels F.

In a medium mixing dish, beat together almond butter, honey (or maple syrup), egg, vanilla, baking soda pop, and sodium until steady and creamy; about 2 mins. Flip in 1/3 cup of delicious chocolate chunks.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolates chunks and an almond if desired. Bake for 10-12 minutes or until cookies change a slight fantastic brown underneath; they will be puffy! Cool on the baking sheet for ten minutes then transfer to a wire rack to awesome completely. Do it again with remaining dough. Makes 18 cookies.

made them today. got high hopes but unfortunately they were very very oily therefore soft. they do hold together and the taste was okay, aber the consistency and the greasiness (is definitely that a phrase? :DD) were an excessive amount of. still trying to figure out how to use them, don’t desire to be wasteful.. BUT: I love your dishes, Monique, your nutella seasalt cookies and most likely all of your healthy dinners (those things you do with sweet potatos yummmm) are staples within my home, so please please keep up the great work, my children loves you for all those tasty meal suggestions you provide me! :))

(oh and We am in LOVE with your salads, could live off your quinoa salads in summer months!)

Sooo, i saw this recipe and went straight to Wholefoods to get a jar of almond butter. Came home, scooped the butter into a glass, and it wasnt more than enough! so unpleasant aha. I thought i’d compensate with the addition of 3 large tablespoons of malt powder. It had been the most severe slash best move i could have made… the cookies had been so SO toned, the taste was odd but i still cant stope consuming them!

Em x

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