When I started baking these almond butter cookies I had every intention of keeping this recipe super healthy for Max’s afternoon snack. But then I got to thinking, what is nut butter without chocolate?
We all know and love the classic combination of peanut butter and chocolate but trust me, almond butter and chocolate is just as delicious. I have been known to dip a piece of dark chocolate in the jar of almond butter late at night. I see these cookies as a more socially acceptable take on that habit. And just as delicious!
These cookies are super easy to throw together with only a handful of ingredients that you most likely already have in your pantry. And since there are so few ingredients they are healthy! Healthy fat from the almond butter, wholesome goodness from the whole wheat flour and just a kiss of sweetness from honey. I opted to make these with almond butter but you can easily use any nut butter. However, you may need to improvise with the amount of flour to achieve the correct dough consistency. Some nut butters are a bit more runny than others. But I’m sure anything you do will still be delicious – you can’t lose with this ingredient list!
And finally, I strongly suggest doubling the amount of chocolate and coconut oil as a dip. Having extra chocolate is never a bad thing and after you are done dipping your almond butter cookies start dipping everything else! Pretzels, marshmallows, fruit, graham crackers…. Or pour it over ice cream for a magic shell.
1/2 cup almond butter
1/3 cup whole wheat flour
1/2 teaspoon vanilla
3 teaspoons honey
1 egg white
1/2 cup chocolate chips
1 teaspoon coconut oil
Combine all ingredients – almond butter through egg white – in a medium bowl. Mix until well combined. Roll dough into about 12 two inch balls and place on a parchment lined baking sheet. Press each dough ball lightly with a fork to make the cross hatch pattern and bake for about 8 minutes. Let cool completely on the cookie sheet.
While the cookies cool, combine the chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second increments until melted, stirring frequently.
Once the chocolate is melted and the cookies are cooled, dip each cookie in the chocolate and let rest on the parchment paper. You may want to put the cookies in the fridge so the chocolate sets faster.