- 0.5 cup Creamy Almond Butter
- 0.5 cup Light Brown Sugar
- 0.5 teaspoon Sea Salt
- 0.5 teaspoon Baking Powder
- 1 large Egg
- 0.25 cup Unsweetened Cocoa Powder
- 0.5 cup, chopped Dark Chocolate
- optional Maldon Sea Salt Flakes
Although I am not gluten free, these flourless dark chocolate almond flour cookies are on the cookie making list at all times.
The best part about these is that all of the ingredients are added to the food processor which does all the work for you.
Since the main ingredient is almond butter no extra oil or butter is added!
I recommend using light brown sugar as it has some molasses which give these cookies great texture but regular sugar will work as well!
You can also substitute with coconut sugar. It will not be as sweet so I recommend adding 3/4 cup of coconut sugar.
If you are dairy free, keep in mind that most dark chocolate still has traces of milk, however, there are a lot of brands that have vegan chocolate.
These can be found in most health food stores.
In case you were wondering, any kind of creamy nut butter works with this recipe! Peanut butter or walnut butter are great options.
Preheat Oven and Make Cookie Batter
Preheat your oven to 350°F.
Add all of the ingredients, except for the chopped dark chocolate to a food processor and pulse until well combined. It should form into a dough ball.
Next, add the chopped dark chocolate or dark chocolate chips and pulse a couple more times so the chocolate is equally distributed.
Scoop & Bake
Using a small 1.5 tablespoon ice cream scoop, scoop the cookie dough balls and place them on a parchment lined baking sheet.
Leave about 2 inches of space in between each cookie dough ball.
Bake the cookies in your preheated oven for 10-12 minutes.
After the cookies come out of the oven, sprinkle each cookie with some sea salt flakes or maldon salt.
Allow To Cool