How To Make Dark Chocolate Almond Butter Cookies
A dark chocolate version of almond butter cookies is made with additional sprinkles and dark chocolate chunks, for a richer and creamier sweet treat.
Preheat oven to 350 degrees F and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar, baking soda, and cocoa powder.
Mix everything together very well. Fold in the chocolate chunks until combined.
Scoop the dough, about 1½ tablespoons each, onto a prepared baking sheet. Bake in two batches.
Gently press down on the dough mounds with the back of a spoon. If the cookie dough balls are a little oily from the almond butter, blot each with a paper towel. Press several sunflower seeds into the tops of each cookie dough mound before baking.
Bake for 9 to 10 minutes. For crispier cookies, bake up to 11 to 12 minutes.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Serve and enjoy!
Cover leftover cookies tightly and store at room temperature for up to 7 days.
- Calories: 268.37kcal
- Fat: 19.33g
- Saturated Fat: 4.91g
- Trans Fat: 0.01g
- Monounsaturated Fat: 9.17g
- Polyunsaturated Fat: 3.41g
- Carbohydrates: 20.54g
- Fiber: 4.57g
- Sugar: 12.96g
- Protein: 6.69g
- Cholesterol: 15.96mg
- Sodium: 115.86mg
- Calcium: 89.07mg
- Potassium: 305.74mg
- Iron: 2.92mg
- Vitamin A: 7.01µg
- Vitamin C: 0.02mg
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