Dark Chocolate Almond Butter Cookies Recipe
Dark chocolate lovers, I have a special treat for you. These delicious dark chocolate almond butter cookies are not only healthier than your average chocolate chip cookie, but they are the ultimate crowd-pleaser and Paleo-friendly.
Key Ingredients
Using only almond butter and almond flour for a base, this all-natural dark chocolate chip cookie is nutty and chewy without the guilt of refined flour and sugar.
The reason I encourage my family, friends and patients to avoid wheat is partly because of its carbohydrate structure that can raise blood sugar levels more quickly than a candy bar. Wheat also increases insulin levels, which contribute to fat storage in the body — not to mention gluten in wheat that triggers inflammation and damages gut lining.
I love baking with almond butter and almond flour, not only for the heart health benefits the almond brings, but for the nutty flavor and chewy texture they add to this dark chocolate almond butter cookie recipe.
Dark chocolate chips are a no-brainer for these double chocolate chip cookies, as they are not only great for boosting focus and memory, but they also have antioxidant and anti-inflammatory properties. Stick with bars or chocolate chips that contain 70 percent or higher in cocoa or cacao.
Speaking of cacao, I added cacao nibs to these dark chocolate almond butter cookies for an extra crunch and double chocolate flavor. Cacao nibs are a great source of sulfur and magnesium, and much like their counterpart dark chocolate, they also contain high amount of flavonols with antioxidant properties.
For the remaining ingredients, I used the wonderful natural sweetener maple syrup, a pastured egg, vanilla extract and sea salt.
How to Make Dark Chocolate Almond Butter Cookies
Preheat oven to 350 degrees Fahrenheit. In a food processor, add in almond butter, almond flour, maple syrup, egg, vanilla extract, sea salt, baking soda and baking powder.
Process the almond cookie mixture until it is smooth and well-combined. Add in cacao nibs and dark chocolate chips, and mix well.
Chill the dough for 20 minutes.
Shape cookies into circles, and place on a baking sheet lined with parchment paper. Bake cookies for 10–12 minutes.
Good luck keeping these keto almond butter cookies around very long!
Similar Recipes
If you’re looking for an alternative to this dark chocolate almond butter cookies recipe, here are a few options:
- Almond Butter Chocolate Cookies Recipe
- Soft, Chewy Chocolate Chip Cookies Recipe
- The Best Lactation Cookies Recipe to Support Milk Supply
- Chewy, No-Bake Homemade Granola Bars
- Paleo Zucchini Brownies with Dark Chocolate Chips
Want to just eat vegan cookie dough? Try our edible cookie dough recipe!
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Dark Chocolate Almond Butter Cookies Recipe
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These dark chocolate almond butter cookies are healthier than your average chocolate chip cookie, a crowd-pleaser and Paleo-friendly.
Ingredients
- 1 cup sprouted almond butter
- ½ cup almond flour
- ⅓ cup maple syrup
- 1 egg
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup cacao nibs
- ½ cup dark chocolate chips, minimum 70% cacao
Instructions
- Preheat oven to 350 F.
- In a food processor, add in almond butter, almond flour, maple syrup, egg, vanilla extract, sea salt, baking soda and baking powder.
- Stir in cacao nibs and dark chocolate chips.
- Chill dough for 20 minutes.
- Scoop a tablespoon of the dough and shape into cookies and place on baking sheet lined with parchment paper.
- Bake for 10–12 minutes.
Notes
- If you want a little less chocolate, you can opt for just the dark chocolate chips or the cacao nibs.
- To make this recipe vegan, replace the egg with an egg substitute, such as vinegar and baking soda.
- Prep Time: 25 min
- Cook Time: 10 min
- Category: Desserts
- Method: By hand
- Cuisine: American
Nutrition
- Serving Size: 1-2 cookies
- Calories: 113
- Sugar: 8.1g
- Sodium: 137mg
- Fat: 5g
- Saturated Fat: 2.2g
- Unsaturated Fat: 2.8g
- Trans Fat: 0g
- Carbohydrates: 15.6g
- Fiber: 3.9g
- Protein: 2.7g
- Cholesterol: 14mg
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19 Comments
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Sprouted almond butter????
Easy and delicious! Thank you!
Can this recipe be made without a food processor?
My girlfriend loves the texture of steel cut oats in baked goods, so I add 1/2 cup oats plus 1/4 cup grapeseed oil (was too dry 1st attempt). 2 scoops of your Bone Broth Collagen (delete the salt). Everyone loves them.
I made these for my family and everyone loved them! I needed to bake them a little longer, but they remain soft and delicious. All were gone within two days and I don’t feel bad about anyone eating them because they are made with great ingredients! The cocoa nibs add an ice crunch. Thanks for a delicious recipe.
Hi! Is this recipe keto-friendly? A lot of 70% dark chocolate still has some sugar in it. Is this sugar in dark chocolate allowed in a keto regime
Love my essential oil book. Getting 3 more for my children.
Wow! They turned out nice and chewy. I use sunflower butter just because I didn’t have the almond butter turned out really great. Do you know how many calories per one cookie?
What can I replace the maple syrup with.
Probably water and stevia. Banana too…
does it have to be sprouted almond butter? Can i use your chocolate almond butter recipe for the almond butter?
Can regular almond butter be used? Sprouted is not readily available but can be ordered online, more expensive. Is sprouted that much better? No sure why.
I was just wondering if they have to be refrigerated? I would think so.
I refrigerate mine
I made these today for the first time, and since I was out of almond flour, I used coconut flour instead. They came out fine :-)
Also, I recently read an article that almond flour should be avoided and I was curious what your thoughts are on that…
I would consume it in small amounts, equivalent to what you would eat in a serving of almonds
Two Parts for the reasons
1) ensure the almonds are/were skinned, otherwise the skin acts as an irritant to the intestines
2) Eating lots nuts and seeds (whether as flour to replace wheat/gluten in baking or as is) can create high levels of copper and if they are not adequately balanced out then the copper/zinc levels are not healthy – so supplementing for zinc or eating pumpkins seeds for the zinc is usually required
I’m thinking that ground pumpkin seeds would be great in these and they are anti parasitic…
these are amazing!! very easy to make too.