Almond Butter Chocolate Chunk Cookies

Smooth, creamy, sinfully delightful, luscious, oh my goodness – what’s in this cookie, can I have another? These are just some of the comments that were made when we tried my latest baking adventure yesterday. When my sugar loving son raves about something that is on the healthier side I know I have a winner! This very well could be our favorite cookie!

Sometimes a few simple but high quality ingredients have the biggest results. Such is the case with this cookie.  All natural almond butter, evaporated cane sugar, flaxseed meal and good quality chocolate results in this honest to goodness” melt in your mouth” cookie perfection!

Dilemma; No flour, egg, dairy or gluten–but it needs to be a dessert!

It all started when I was trying to think of something to bake and take to a dinner last night that my friend who is on a gluten free, dairy free, egg free diet would also be able to enjoy. It’s a tall order to bake something with out all of the standard baking ingredients. Then I remembered the recipe for flour less peanut butter cookies that a friend at church had shared with me years ago. Only problem was it contained an egg. I knew from some other egg free recipes I have dappled with that I could replace the egg with 1 tablespoon of ground flax meal  mixed with 2 tablespoons water. I decided to go with almond butter (my new favorite nut butter) instead of peanut butter. Nut butters and chocolate are made to be together, so I broke up some dark chocolate bars to stir in the batter. The Ghirardelli 72% dark chocolate didn’t contain any milk solids and it went well with the sweetness of the almond butter.

To make this baking adventure even more fun I got to use my new Silpat nonstick baking liner. It works well! These cookies are soft and delicate but after 5 minutes of cooling on the silpat they easily slid off. I want another one of these mats – great addition to my kitchen and it will replace parchment paper for a number of baking needs. If you like kitchen gadgets put it on your wish list!

Here is the tray of treats we enjoyed last night. I also made a batch of the Chewy Pecan Bars not pictured. The brown rice crispy bars shown on the left are made with out using the typical melted marshmallows and I will post about them later in the week. So many good recipes to share but so little time! Needless to say there will be no more baking in my kitchen this week. I had my fair share of treats yesterday with no regrets!

Check out all the melted dark chocolate in these cookies-yum!

You have to try these cookies, just be sure to share them with your family and friends. They will thank you for it!

Last night we left the uneaten goodies with the dinner hosts and early this morning I received an email saying; “That cookie is so amazing and paired with coffee, is out of this world.  Great way to start a Monday morning.  Looking forward to seeing it posted on your blog.” I must tell you that this friend isn’t even the one on the restricted diet! Everyone loved the variety of treats last night and these cookies got rave reviews! As promised here is the recipe. Happy Baking!

Almond Butter Chocolate Chunk Cookies

  • 1 cup Natural Almond butter (use any kind of nut butter)
  • 3/4 cup Sucanat evaporated cane sugar (can substitute brown sugar)
  • 1 tablespoon  Whole ground flax seed meal mixed with 2 tablespoons water (can substitute 1 whole egg)
  • 1/2 tsp baking soda
  • 2 1/2 ounces Ghirardelli Intense Dark 72% Cacao chocolate –broken into small chunks

Preheat oven to 350 degrees.

I put my chocolate bars into a heavy duty plastic bag and broke them up using a meat mallet.

Line two baking sheets with parchment paper or a Silpat nonstick baking mats.

Mix all the ingredients together until well incorporated.

Drop dough by scant tablespoons (I used the small Pampered Chef cookie scoop) onto prepared baking sheets.

Flatten each mound of dough slightly with your hand.

Bake for 11-13 minutes. Mine took 13 minutes but ovens vary so check them at 11 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Even once they are cool these cookies are soft and some what delicate. Handle with care.

Yield: 32 cookies  Servings Size: one cookie

Nutritional Information

Using flax seed meal; Per Serving: 73 Calories; 5g Fat (59.5% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg Sodium.  WWPP 2

Using 1 egg; Per Serving: 74 Calories; 5g Fat (59.6% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 24mg Sodium.  WWPP 2

A Nutmeg Notebook Recipe

Nutmeg Notes

Over the weekend I enjoyed  BLT sandwiches, corn on the cob and for dessert watermelon! A true summertime meal and it hit the spot with my taste buds! Those little seedless watermelons are perfect for smaller families. I could eat some kind of melon every day all summer long. Watermelon, honey dew and cantaloupe are all on my menu. I can’t wait until they start showing up at the Farmer’s Market!

There are lots of new readers to Nutmeg Notebook and I want to thank you for the nice comments you have left me and say welcome! Please feel free to email your questions or leave me comments as you try some of the recipes.

In the coming weeks I have new recipes to share as well as products reviews and food finds to post about. It’s going to be a busy time here on the Notebook as we move into summer and I am excited about it!

Happy Healthy Cooking!


Add Your Thoughts

Do you like nut butters?

Almond butter has become my favorite nut butter. I love the natural sweetness it has.Yum!

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  1. Monica says:

    Your food looks delicious!
    I wish we were neighbors!

    1. Tami says:

      Hi Monica and welcome to my Notebook!

  2. Karen@WaistingTime says:

    Wish I had you nearby to bake for my son’s grad party!! Your weekend meal sounds very summery. Yum. Yep, nut butters. LOVE them. Haven’t had any in the house in months and months now. Don’t miss them.

    1. Karen@WaistingTime says:

      Okay… I just can’t remember to check that box!

      1. Tami says:

        Karen I am wondering if anyone is remembering, we need to find a plug in for comment reply where you only have to sign up once! In my spare time — LOL! I wish I lived closer I would help you do a little baking. My friends last night told me I could sell these cookies for a pretty penny and they would love it if I baked more. I do love to bake–it’s like therapy and I don’t usually taste or sample while I am in the kitchen! Go figure.

        Hope your baking is going well and not getting you off track. You have been doing so well lately!

  3. Janine says:

    These look heavenly–my 2 favorite things in the world–chocolate and any kind of nut butter!
    I always have freshly made almond butter around–it’s one of our favorites–easy peasy in the Vita Mix (or Blend Tech).

    1. Tami says:

      Janine gotta love the super powerful blenders! I should try making my own almond butter. Do you leave the skins on or use blanched almonds?

      1. Janine says:

        Just throw a few cups of whole nuts in (skin on). You could add in a little canola oil if needed—but it’ll work fine with nothing added. I sometimes buy a “natural” nut butter at the store, and just pour off some of the nut oil and use that in the vita mix, thus ending up with a lower fat end result from the store.

        1. Tami says:

          Janine those are great ideas and tips. When my jar of almond butter is gone I will have to give that a try! Do they do sell nut oils too. I was in Sprouts yesterday and they have a large variety of nut oils available. I am learning new food things all the time!

  4. Carol says:

    What delicious looking cookies! And made with no flour! I shall have to try these this week for the visiting grandchildren!
    I love nut butters! Tried them when I did low carb. Will admit that peanut butter is still my favorite!

    1. Tami says:

      Yep, no flour Carol. When my friend first gave me the recipe I told her I though she had left out the flour! No, she assured me there was no flour so I had to make them myself to see and they were the best peanut butter cookies I had ever had! Delicious. Bet the kids would love these cookies.

  5. Jody - Fit at 53 says:

    You put the word cookie in any post title & I am there!!! 🙂 Man, those look amazing!!! Thank you!

    I love nut butters but I do love my crunchy unsalted PB & my crunchy, unsalted almond butter from. TJ’s!

  6. Roz says:

    Hi Tami, OH WOW…these cookies look sooo good. I LOVE nut butters (hazelnut and almond are my favorites). Thanks so much for sharing another winning recipe with us!!! (this is now bookmarked) Have a great day!

  7. Andrea@WellnessNotes says:

    I love almond butter (and can’t eat peanut butter anymore). I’m putting these cookies on my “list!” They sound wonderful!

  8. Kat says:

    These look so yummy Tammy!

  9. megi says:

    Tami these look SO good, I make a similar almond butter cookie recipe using currants but looking at your photos, I know I have to try the chocolate version. Thank you for sharing!

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