Flourless Almond Butter Dark Chocolate Chunk Cookies With Sea Salt1
Flourless Almond Butter CHOCOLATES Chunk Cookies with sea salt
And these cookies? Well I’ve been enjoying them, as well.
Cookies are always a great solution.
We began by replacing the peanut butter with almond butter and sugars with honey. I also decreased the amount of sweetener since honey can be naturally sweeter than sugar, consequently I didn’t need as much. The result? Perfectly gentle and chewy cookies. No guilt attached.
LOOK AT THEM. CHOMP. CHOMP.
These cookies own it all: A little sweetness in the honey (or maple syrup) along with melty, warm chocolates chunks plus a small salt for your perfect contrast. It had been love initially bite.
Another great perk of this sweet is they’re gluten free of charge and paleo (I believe). I’m not really in the paleo teach but I started discovering that lots of of my formulas could probably are categorized as that diet plan category.
Oh, and I cannot forget to mention you could tailor the cookies to your liking! If you prefer a crispier cookie, use brown sugar instead of honey. Rather than almond butter, you should use your preferred nut butter (like peanut butter or delicious chocolate peanut butter). Experience free to flip in coconut, dried out fruits, oats, or your preferred chocolate bar cut up; the possibilities are endless!
If you bake these, make sure to post a photo to my Facebook page, or tag me on Instagram Enjoy!
5.0 from 1 reviews
Ingredients
1 cup all 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 sea salt
3.5 oz chocolates bar coarsely chopped and divided (use your favorite chocolates bar and chop it)
sea sodium, Beef Liver for sprinkling
about 18 almonds for topping, if desired (not really contained in calorie count)
Instructions
Preheat oven to 350 degrees F.
In a moderate mixing dish, beat jointly almond butter, honey (or maple syrup), egg, vanilla, baking soda pop, and sodium until smooth and creamy; about 2 minutes. Fold in 1/3 glass of delicious chocolate chunks.
Drop tablespoon sized balls of dough onto a cooking sheet lined with parachment paper, best each cookies with extra chocolates chunks and an almond if desired. Bake for 10-12 mins or until cookies change a slight golden brown underneath; they will be puffy! Great on the baking sheet for ten minutes after that transfer to some cable rack to great completely. Repeat with staying dough. Makes 18 cookies.
produced them today. got high expectations but unfortunately these were very very greasy and SO soft. they did hold together and the taste was alright, aber the consistency as well as the greasiness (is certainly that a term? :DD) were an excessive amount of. still racking your brains on how to utilize them, don’t desire to be wasteful.. BUT: I love your formulas, Monique, your nutella seasalt cookies and most likely all your healthful dinners (those factors you perform with special potatos yummmm) are staples at my home, so please please keep up the fantastic work, my family loves you for all people tasty meal suggestions you provide me! :))
(oh and We am in LOVE with your salads, could live off your quinoa salads in summer time!)
Sooo, i saw this formula and went straight to Wholefoods for a jar of almond butter. Came home, scooped the butter into a glass, and it wasnt enough! so unpleasant aha. I thought i’d compensate with the addition of 3 large tablespoons of malt powder. It had been the worst slash best move i could have made… the cookies had been so SO level, the flavor was odd but i still cant stope consuming them!
Em x