Maple Almond Butter Chocolate Chunk Cookies

Maple Almond Butter Chocolate Chunk Cookies is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe with 12 servings. For 69 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 211 calories, 6g of protein, and 16g of fat. Plenty of people made this recipe, and 288 would say it hit the spot. If you have almond butter, baking soda, dark chocolate chips, and a few other ingredients on hand, you can make it. It works well as a dessert. It is brought to you by Sallys Baking Addiction. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 54%, this dish is good. Almond Butter Chocolate Chunk Cookies, Flourless Almond Butter Dark Chocolate Chunk Cookies with sea salt, and Maple Nut Chocolate Chunk Cookies are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F (177C) and line alarge baking sheet with parchment paper or a silicone baking mat.In a medium bowl, whiskthe egg until beaten. Mix inthe almond butter, coconutsugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles.Fold in the chocolate chunks until combined-- save a couple for step 3.Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. 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 your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).Bake for 10 minutes. The cookies will look very soft-- that's ok!For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.Make ahead tip:Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

 

Step by step:

1. Preheat oven to 350F (177C) and line alarge baking sheet with parchment paper or a silicone baking mat.In a medium bowl, whiskthe egg until beaten.

2. Mix inthe almond butter, coconutsugar, and baking soda.

3. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles.Fold in the chocolate chunks until combined-- save a couple for step 3.Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. 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 your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).

4. Bake for 10 minutes. The cookies will look very soft-- that's ok!For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.Make ahead tip:Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

Nutrition Information:

covered percent of daily need