Pools of velvety dark chocolate, in these chewy & thick almond butter cookies, with the perfect amount of sea salt sprinkled on top.
- 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
- 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!