This is a simple flourless cookie that uses only seven ingredients and 10 minutes to cook. They are a great recipe to make with the kids as they are quick to do and the baking time is so quick. They get to taste the fruits of their labour quickly.
There are a few ways to change up this recipe to suit your taste, budget or what you have in the pantry. The first is to switch out the almond butter to an organic peanut butter. Almond butter is an expensive ingredient, so using 1 cup in this recipe really boosts the cost per batch.
Another really nice switch is to add in some dried cranberries. Cranberries are a perfect match for the rich dark chocolate goodness of these cookies. I would sprinkle in a handful.
Give these cookies a try one afternoon and let me know what you think of them.
- • 2 eggs
- • 1 cup almond butter
- • 1/4 cup coconut sugar
- • 1 teaspoon baking powder aluminium free
- • 2 tablespoon raw cacao powder
- • 50 gm dark chocolate 80%
- • 2 teaspoons vanilla extract natural
- Pre heat the oven to 180°
- In a medium bowl whisk the egg. Add the almond butter, coconut sugar, baking powder and cacao.
- Mix everything together well. It will be very thick and sticky.
- Line a baking tray with grease proof paper.
- Scoop out around a tablespoon sized dollop of cookie dough onto the baking paper. Gently press down on the dough with the back of the spoon.
- Bake the cookies for around 8-10 minutes. Watch them carefully so that they don’t burn. You want them to be slightly under cooked, this way as they cool they will be nice and soft. Allow the cookies to cool on the baking tray for 10 minutes before moving them to a cooling rack.
- Melt the chocolate over a low heat in a small saucepan. Once the cookies have cooled, drizzle the chocolate over the cookie in any pattern you like. Place them in the fridge to set the cookies.
- Store in an airtight container for up to 1 week.