Almond butter and chocolate is a great combination. These large cookies come together quickly in one bowl. They are not too sweet with only a small amount of maple syrup and the chocolate is 70% cacao. As well just a small amount of coconut oil. Taste so good warm or straight from fridge or freezer!
For the wet ingredients:
- 1/2 cup natural smooth almond butter ( no subs)
- 1/4 cup less 4 tablespoons pure maple syrup
- 3 tablespoons virgin coconut oil, softened but not hot
- 1/2 teaspoon pure vanilla extract
- 1 mashed ripe banana
For the dry ingredients:
- 1/2 cup whole rolled oats
- 1/4 cup plus 2 tablespoons gluten-free oat flour
- 1/4 cup arrowroot flour/starch
- 1/4 cup almond flour
- 1/2 cup walnut pieces
- 1/2 teaspoon baking soda
- 1/2 teaspoon pink Himalayan salt
- (150g) 70% non-dairy dark chocolate (about 1 1/2 bars) (cacao bars)
- Preheat the oven to 350°F (180°C) and line a very large (approx. 21 by 15 inch) baking sheet with parchment paper.
- In a large bowl, stir together the wet ingredients (almond butter, maple syrup, oil, mashed banana and vanilla) until completely smooth.
- Stir the dry ingredients (oats, oat flour, arrowroot, almond flour, baking soda, nuts and salt) into the wet mixture, one by one, until thoroughly combined. The dough will be a bit wet/oily, but this is normal.
- Chop the chocolate into small chunks. Set aside 3 tablespoons (for topping the cookie dough later), and stir the rest of the chocolate into the batter until combined.
- Use a large spoon and scoop cookie dough in hand and shape into a round cookie about 1/2 ” thick. to make about 13 cookies.
- Press the remaining 3 tablespoons of chocolate onto the tops of the cookie dough mounds, evenly distributed. (Reshape the cookie dough mounds if they flatten a bit.)
- Bake for 8 to 10 minutes . 8-9 minutes for soft an gooey or 11-12 minutes for crisp. I recommend the soft chewy version.
- Cool the cookies directly on the baking sheet for about 5 to 6 minutes. The cookies will be super delicate until they are cooled. Using a spatula, gently transfer each cookie directly onto a cooling rack for another 10 minutes, where they’ll firm up even more. (It’s normal to have a small amount of oil on the bottom of the cookies due to the almond butter. If this bothers you, simply place them on a couple sheets of paper towel.) Serve and enjoy! Allow the cookies to cool completely before storing.
I used Cacao 70% Cacao bars but you can use dark chocolate of your choice.
These cookies spread out quite a bit. So don’t flatten too much and leave space for them to spread out in oven