Upon awaking on Sunday morning, I wanted me something similar to coconut cashew crème. I wanted to make a chocolate coconut version of it and use almonds instead. Basically it would have been a totally new recipe. The results? A HUGE FAIL and my craving was not satisfied. What’s a girl to do?
Make some chocolate and coconut cookies using almond butter, that I could probably have as a snack too. Why cookies? No idea. I looked up almond butter cookie recipes and found one that I could play with. This one by Korena In The Kitchen, caught my eye.
I bring to you my version of her original recipe. Dark Chocolate Coconut Almond Butter Cookies! That’s a mouthful isn’t it? But fear not, they are delicious, easy and gluten-free. The batch that I made (10 large cookies) had 210 calories, 6g protein, 11g sugar, 3g fiber, 22g carbs and 9g fat.
Results will vary depending on what ingredients you use (see below for me), like using whole egg or egg whites. Your almond butter and chocolate could have more or less of fat, sugar and/or calories. You can also sub the maple syrup for agave nectar or honey. Maybe even try sugar free syrup? Either way, enjoy!Ingredients
1 1/2 Cup of Almond Butter (I used Trader Joe’s AB w/ Roasted Flax Seeds)
1/4 Cup of So Delicious Coconut Milk (Unsweetened)*
2 Tbsps of Coconut Flakes (Unsweetened)
1/4 Cup Brown Sugar (I used light)
2 Tbsps Pure Cane Sugar**
2 oz. of Dark Chocolate (70% or Higher), Melted
1 Tbsp Pure Maple Syrup
1 Large Egg or 2 Medium Egg’s Egg Whites**
1/3 Cup of Coconut Flour*
2 tsps of Baking Soda
Dash of Salt
1 tsp Vanilla Extract (Optional)
1/4 tsp of Cinnamon (Optional)
Sliced or Whole Almonds
(Makes About 10 Large Cookies, 18 Medium or 25 Small Ones) Preheat your oven to 350 degrees. Mix the first eight ingredients into a bowl and blend well. Then add coconut flour, baking powder and salt. [If you'd like you can also mix in vanilla extract and/or cinnamon].
If at any point you find the batter too thick, add a splash of milk. If you find it too liquidy, add a bit more flour. Taking a Tbsp of batter (or 3 like I did for larger cookies), roll the cookie dough into a ball and place on a greased cookie sheet.
Repeat to rest of batter and top with almonds or coconut flakes. Place cookie sheet into the oven for about 10-12 minutes, until lightly browned but still soft (don’t worry, they will firm up as they cool but they will stay chewy in the middle).
Let the cookies cool for about five to ten minutes. Remove from cookie sheet and eat! Maybe have some homemade hot chocolate with it, if it’s chilly? Brr!
If you want to have “chocolate chip” almond butter cookies, just skip the melting part and put chopped up chocolate into batter.
*If you don’t have coconut flour on hand, you could try using some other flour, I just haven’t tried. You can also use any other milk you like, I just haven’t tried one out myself either.
**You can substitute the cane sugar for 2 packets of stevia. I made it both ways and both are delicious! Same goes with using egg whites or whole egg, I just like more fat.