Father's Day Recipe: Easy Flourless Almond Butter Double Chocolate Cookies
My dad lovesss peanut butter! We used to find spoons and forks in the sink with peanut butter residue on them because he would eat it by the spoonful straight out of the jar. We always knew it was him because he was the only one who dove in, fork first, and left this tell-tale sign. I wanted to create something easy but delicious for Father's Day, so I whipped up this batch of cookies, featuring Jamaican Ginger Sugar from Old Salt Merchants! He recently had a heart valve replacement so watching his diet has been really important, as well as getting more movement. This recipe is simple and clean, needing only a few ingredients and minimal baking time. I can't wait for you to try them!
This recipe is flourless, Paleo, and uses coconut sugar in the dough. You can switch up the topping and if you want to take this up a notch, make your own chocolate coating and dip half of each cookie in it for an extra chocolatey finish.
Tips: -Add nuts, dried fruit, or other ingredients (about 1/3 of a cup) to give extra flavor and texture.
Try variations of the sugar on top. You can even use flaked sea salt to create a harmonious sweet and salty combo/
Add flavored chocolate chips to the dough mixture if you want.
You can also sub peanut butter or another nut butter as an alternative.
Add coconut oil to your flattening tool. This will help the dough not stick when you are flattening each ball of dough before cooking.
For this recipe you will need: Parchment paper, cookie sheet, and a flat surface to press down your cookies. I used the lid of a Mason Jar but you can use any flat item to shape each cookie.
INGREDIENTS: Makes 14-16 cookes
1 cup of creamy almond butter.
I suggest measuring this on a scale to get the correct amount. There are 16 Tbsps in a cup, so you will need 256 grams of nut butter of choice.
1/2-1 tsp of melted coconut oil. The cookies will be oily, so don't worry.
1 1/2 tsps vanilla extract
1/2 cup coconut sugar
1/3 cup of unsweetened cocoa powder. (Use high quality. I used Guittard Cocoa Rouge Cocoa Powder)
1 tsp baking soda
1/4 tsp salt
1/3-1/2 cup dairy-free chocolate chips. Add more if you prefer chunky.
Fancy sugar or salt for sprinkling on top
LET'S GET COOKIE-ING
Preheat oven to 350 degrees
Combine all your wet ingredients (nut butter, coconut oil, vanilla, eggs) and mix.
In a separate bowl, mix dry ingredients (coconut sugar, cocoa powder, baking soda, salt).
Gently store dry ingredients in to wet until mixed.
Fold in chocolate chips.
Scoop by heaping tablespoon into your hand and roll to form a ball.
Place the ball on your cookie sheet with parchment paper.
Take a flat item (bottom of a cup, flat lid, etc.) and gently rub with coconut oil and gently flatten dough balls until they are 1/4-1/2 inch thick depending on the desired width. Go thicker for softer cookies and thinner for more crunchy.
Bake for 8-10 minutes and move to a wire cooling rack.
Sprinkle with chosen salt or sugar and enjoy!
SERVING TIPS: Try adding a chocolate drizzle or dip (just melt chocolate chips and a bit of coconut oil in a pot then dip or drizzle) and make sure you've got a glass of your milk of choice to wash it down. You can also make yummy ice cream sandwiches with these cookies and keep in the freezer. I hope you love these easy treats!
Happy Father's Day to all the dads and father figures out there, as well as moms who did both. You are loved and cared for and you deserve cookies every day and more!