I was going to photograph these cookies next to a margarita in honor of National Margarita Day, but then considered the pairing and propriety of such an image, and chose milk instead.

Sally’s post explains that these cookies being, flourless and butter-less, provide a healthier treat than traditional chocolate cookies. I can attest they do not have less taste.

Sally provided the basis of this bake. I modified the recipe slightly as with only one egg the mixture would not come together into a dough. This likely made the dough stickier than the original recipe but the cookies are still delicious and a great texture. Definitely returning here soon.

Also I used light brown sugar and coconut sugar in equal proportion to make the 90g.

And finally, as I only have Dutch Processed Cocoa I substituted 2 tsp of baking powder for the 1 tsp of baking soda. Natural cocoa is more acidic than Dutch Processed and using baking powder provides the additional acidity required to make the cookies rise.

Dark Chocolate Almond Butter Cookie

Makes about 12 cookies
INGREDIENTS
• 2 large egg
• 250g (1 c) creamy almond butter, at room temperature*
• 90g ( ½ c) lightly packed light or dark brown sugar (or coconut sugar)
• 2 tsp baking powder (If using natural cocoa powder use 1 tsp baking soda)
• 21g ( ¼ c) Dutch processed unsweetened cocoa powder
• 180g (1 c) dark chocolate chunks or chocolate chips

METHOD

1. Preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk the eggs until beaten. With a big spoon or silicone spatula, or using an electric mixer, mix in/beat on medium speed the almond butter, then the brown sugar, baking powder, and cocoa powder. Beat/mix everything together very well. Depending how thick your almond butter is, you’ll have to use some arm muscle! Fold in the chocolate chunks until combined.
3. Scoop about 2 Tbl of dough each onto prepared baking sheets and arrange 3 inches apart. The dough is very sticky. I wet a tablespoon as needed to scoop and place on the cookie sheet. I shaped the cookies with wet fingers to avoid sticking.
4. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from the almond butter blot each with a paper towel.
5. Bake for 10 minutes. The cookies will look very soft and that’s expected. For firmer cookies, bake for 12 minutes.
6. Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely.
7. Cover leftover cookies tightly and store at room temperature for up to 1 week.
   Notes
8. I modified Sally’s recipe by adding another egg. The mixture did not come together with only one. The second egg allowed the mixture to turn into a dough, but likely made it stickier.
9. Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature, if desired, before enjoying.
10. Natural cocoa delivers a more intense, bright, fruity chocolate flavor. It’s used in traditional American recipes like chocolate cake, devil’s food cake, or chewy cocoa cookies.
11. Dutch-processed cocoa is darker, smoother, and more mellow. It is used in European-style cakes, dark chocolate sauces, where you want a rich, almost black color. It effortlessly mixes into liquids and fat-rich batters like buttercream, ganache, or pudding.