Perhaps it was because she didn’t use coconut sugar? Because we used different types of almond butter? No matter, though, as both versions are simply amazing.
|Obligatory stacked-cookie shot. Again with the whole-wheat appearance. Trust me, okay?|
One disclosure: even though I got all the big-ticket ingredients at Trader Joe’s, these are not inexpensive cookies to make.
Nonetheless, they have a great deal of food value—protein, healthy fats, phytochemicals—so I think of them as a good investment and a perfect lunch-box cookie. Plus, did I mention how amazing they are?
Chewy Chocolate-Almond Cookies
This recipe is adapted from the Slim Palate. I did not sprinkle these with flakey salt, like she recommends, and I’m not sure why. (Okay, it’s because I tasted the raw dough, and it seemed like it was already perfectly salted—which it was!) If you’ve made these peanut butter cookies before, the dough is a lot like that—oily and weird, but the cookies bake up beautifully. These are low-glycemic and gluten-free. And Paleolithic. Because nobody was as healthy as those early hominids, what with their ripe old average lifespan of 33.
1 cup creamy almond butter
¾ cup coconut sugar (or regular granulated sugar)
1 teaspoon baking soda
¼ teaspoon kosher salt (more if your almond butter is unsalted)
1 egg yolk
1½ teaspoons vanilla extract
½ teaspoon almond extract (This is my addition. I like the little bit of green-almond flavor to balance the roastedness of the nut butter.)
4 ounces dark chocolate, coarsely chopped, or chocolate chips or chunks (I used ¾ cup Trader Joe’s Semi-Sweet Chocolate Chunks)
Heat the oven to 350 and line two baking sheets with parchment paper. (I used Silpats.)
Use a wooden spoon to beat the almond butter and coconut sugar together in a medium bowl, then beat in the baking soda and salt. Use a fork to beat together the egg, egg yolk, and extracts together in a small bowl or mug, then add the egg mixture to the almond-butter mixture and mix well. Stir in the chocolate. (The dough will seem weird—pasty and oily—and that’s fine.)
Use a cookie scoop to measure out rounded blobs and space them well apart on the cookies sheets.
Bake the cookies for 10-12 minutes, until just set and browning around the edges. (I’d say “don’t overbake them,” but, then, I’ll bet you weren’t planning to overbake them.) Cool on the sheet for 5 minutes, then transfer to a cooling rack.