A special treat for my great and amazing nephews that can only eat gluten-free. Since they love chocolate and almond butter like their Zia (that would be me 🙂 I decided to combine these delectable ingredients and create Almond Butter Chocolate Cookies. They absolutely loved them and, of course, we made a second batch and as they say, “they are so yummy!”
We are ‘Bringing Happiness Back To The Table,” so, from our family to yours…. Enjoy everyone!
Almond Butter Chocolate Cookies
10 to 12minutes
1/2 cup + 1 tbs (64g) almond flour
2/3 cup (67 g) oat flour
1 teaspoon (5 g) baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120 g) almond butter
2 tablespoons (20 g) coconut oil
1/2 cup ( 65 g) light brown sugar
2 large eggs
1 teaspoon (7 g) vanilla extract
1/3 cup (57 g) dark chocolate, chopped
Preheat oven to 375°F (190°C) and prepare a baking sheet lined with a baking silpat or parchment paper.
In a mixing bowl, sift together almond flour, oat flour, baking powder, baking soda, and salt. Whisk ingredients well and set aside.
In a separate bowl, add almond butter, coconut oil, sugar, eggs, vanilla, and mix ingredients well using a fork.
Transfer wet ingredients to dry ingredients and mix well using a fork and then a rubber spatula. Add chocolate and mix until well combined.
Scoop out dough using a tablespoon scooper or a simple tablespoon and place them on prepared baking sheet about 2 inches apart. Gently press the dough balls down with a fork or your fingers.
Bake for 10 to 12 min or until cookies turn a light golden brown. Remove cookies from oven and let them cool in the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Store in airtight container for 4 to 5 days or freeze for up to 2 months.
You can find traditional Italian recipes, turned to gluten-free alternatives on ‘Pasqualina’s table, Our Italian Family Traditions …The Gluten-Free Way’ available on Amazon 👉 here.