Slightly crispy on the outside and soft and chewy on the inside, the biggest problem with these extra chocolaty, grain-free cookies is that it’s nearly impossible to stop at just one! And while the recipe calls for dark chocolate chunks, feel free to use semisweet chocolate chips if you want a slightly sweeter taste.
- Yield: 12 large cookies
- ¾ cup (192 g) almond butter
- 1 large egg
- 0.33 cup (78 ml) maple syrup
- 2 tbsp (30 ml) melted coconut oil
- 1 tsp vanilla extract
- 1 tbsp (7 g) arrowroot powder
- 1 tsp baking soda
- ¼ cup (20 g) unsweetened cocoa powder
- ½ cup (90 g) coarsely chopped dark chocolate chunks (for dairy-free, use vegan dark chocolate)
- Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, use an electric mixer to beat the almond butter, egg, maple syrup, coconut oil and vanilla for about 1–2 minutes until the mixture becomes smooth and creamy. Add the arrowroot powder and baking soda, and continue beating for about 30 seconds or until both dry ingredients become well incorporated.
- Stir in the cocoa powder by hand (to avoid it flying everywhere), and gently fold in the chocolate chunks.
- Using a rounded tablespoon, drop the dough onto your prepared baking sheet, spacing them about 2 inches (5 cm) apart. Press a few additional chocolate chunks into the top of each cookie, if desired.
- Bake the cookies for 8–10 minutes, until the edges have set. They’ll look a little soft and underbaked at first, but they’ll continue to firm up as they cool. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, cover them tightly and store them at room temperature for up to 7 days.