How To Make Maple Almond Butter Chocolate Chunk Cookies
The maple almond butter and coconut sugar make this 5-ingredient dark chocolate chunk cookies super flavorful. Topped with sea salt to offset the sweetness.
Serves:
Ingredients
- 1large egg
- 1cupmaple almond butter*,at room temperature or cold, not warm
- ⅓cupcoconut sugar,or light/dark brown sugar or even maple sugar
- 1tbspbaking soda
- ¾dark chocolate,chopped, or chocolate chips
- sea salt for sprinkling
Instructions
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Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.
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In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well.
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Fold in the chocolate chunks until combined, saving some for topping.
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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.
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If the cookie dough balls are a little oily from the almond butter, blot each with a paper towel. Press a couple of chunks onto the tops of each cookie dough mound.
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Bake for 10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 12 minutes.
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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.
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Cover leftover cookies tightly and store at room temperature for up to 7 days.
Recipe Notes
Check out this Maple Roasted Almond Butter Recipe to learn how to make it.
Nutrition
- Calories: 155.74kcal
- Fat: 12.09g
- Saturated Fat: 1.07g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.95g
- Polyunsaturated Fat: 2.92g
- Carbohydrates: 9.43g
- Fiber: 2.18g
- Sugar: 6.35g
- Protein: 4.91g
- Cholesterol: 15.51mg
- Sodium: 324.74mg
- Calcium: 74.85mg
- Potassium: 233.15mg
- Iron: 0.84mg
- Vitamin A: 6.67µg
- Vitamin C: 1.60mg
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