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 are the ultimate crowd pleaser and Paleo friendly. 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 it adds 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 in its flavanols. 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 its counterpart of dark chocolate, also contains high amount of flavonols with antioxidant properties. (1)
How to Make Dark Chocolate Almond Butter Cookies
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. 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 around very long!
- 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
- 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.
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