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.
Serves:
Ingredients
- 1large egg
- 1cupalmond butter,room temperature, or cold, not warm
- ½cuplight sugar,or dark brown, lightly packed
- 1tspbaking soda
- ¼cupunsweetened cocoa powder,or dutch process
- 1cupdark chocolate,or chocolate chips, chopped
- ⅓cupchocolate coated sunflower seeds,optional
Instructions
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Preheat oven to 350 degrees F and line two large baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar, baking soda, and cocoa powder.
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Mix everything together very well. Fold in the chocolate chunks until combined.
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Scoop the dough, about 1½ tablespoons each, onto a prepared baking sheet. Bake in two batches.
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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.
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Bake for 9 to 10 minutes. For crispier cookies, bake up to 11 to 12 minutes.
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Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
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Serve and enjoy!
Recipe Notes
Cover leftover cookies tightly and store at room temperature for up to 7 days.
Nutrition
- 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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