Hi everyone! I am back today with another super easy cookie recipe: Salted Chocolate Flourless Almond Butter Cookies. Remember the 5 ingredient vegan cheesecake cookies? Well, these cookies are only 6 ingredients, completely gluten-free as they contain no flour, and just downright delicious.
Pools of velvety dark chocolate, chewy, thick almond butter cookies with the perfect amount of sea salt sprinkled on top. Every bit as luscious and sweet as regular cookies, but about half the work! They take only 10 minutes max to mix up, and another 10 to bake. How’s that for quick and simple 😉 ?
These Salted Chocolate Flourless Almond Butter Cookies will for sure be a new favourite for you nut butter lovers! And, for those who prefer peanut butter, you can easily just sub 1 cup smooth peanut butter for the almond butter. For those with nut allergies, try sunflower seed butter! For the chocolate I used a mixture of Kirkland semi-sweet chocolate chips from Costco and Lindt 70% dark chocolate bar, chopped into chunks. Feel free to use your favourite dark chocolate of course, just don’t skimp on it! The pools of chocolate really make these Salted Chocolate Flourless Almond Butter Cookies so special.
If you love easy recipes like this one, check out my NEW cookbook Liv B’s Easy Everyday: 100 sheet pan, one pot and 5 ingredient recipes.
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Salted Chocolate Flourless Almond Butter Cookies
- Total Time: 30 minutes
- Yield: 11 cookies
Description
Pools of velvety dark chocolate, in these chewy & thick almond butter cookies, with the perfect amount of sea salt sprinkled on top.
Ingredients
- 1 egg worth of powdered egg replacer (I use Bob’s Red Mill which is 1 tbsp powder plus 3 tbsp water)
- 1/2 cup brown sugar
- 1 cup creamy almond butter, peanut butter or sunflower seed butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2/3 cup dark chocolate chunks (I used 1/3 cup chocolate chips, 1/3 cup Lindt 70% bar)
- coarse sea salt for tops
Instructions
- Preheat oven to 350 F. Line a baking sheet pan with parchment paper.
- In a mixing bowl, whisk together the powdered egg replacer and water. Let sit 5 minutes, then whisk again quickly to ensure there are no lumps.
- Add the sugar, almond butter, vanilla and baking soda and mix really well until combined. The dough will be thick like a normal cookie dough.
- Fold in the chocolate. Use a cookie scoop or tablespoon to spoon balls of dough onto the pan. You will have approx 11-12 balls.
- Bake in preheated oven for 10 minutes. Remove from the oven and bang the pan on the counter a few times to help flatten the cookies. Sprinkle cookies with salt as desired. Let cool on the pan at least 10 minutes before attempting to remove them, as they will be soft.
- Transfer to a wire cooling rack to finish cooling completely. Store in an airtight container at room temperature for up to 4 days. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
