Chocolate Dipped Almond Butter Cookies

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?

almond butter cookies

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!

almond butter cookies

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.

Ingredients:
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.

almond butter cookies

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.

almond butter cookies

Enjoy!

Chocolate Coconut Cookies

I love having cookies around the house to dunk in tea or to have as a little afternoon pick-me-up. The problem with keeping cookies around though is that I eat them, all. So my solution is to make healthy-ish cookies that scratches my cookie itch but is a little less guilt inducing. These particular chocolate cookies are full of whole wheat and use less butter and sugar than most while still being full of chocolatey coconut goodness. I classify this one as a win-win!

Chocolate Cookies

You can easily substitute the coconut with toasted nuts, more chocolate or even peanut butter chips! Really, anything that goes well with chocolate is begging to be mixed into this cookie dough. I may try pistachios next. And more chocolate.

Chocolate Cookies

Ingredients:
1 cup whole wheat flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4  teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons apple sauce
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 egg
1/2 cup chocolate chips *I prefer mini chocolate chips 
1/3 cup unsweetened coconut

Pre-heat over 350 degrees and prep baking sheet.
Begin by combining your dry ingredients, through salt, in a medium bowl and set aside. In the bowl of a stand mixer, blend butter, apple sauce and sugars until combined. Add vanilla and egg. Slowly add in dry ingredients, chocolate and coconut until just combined. Drop batter onto prepared baking sheet a few inches apart. Bake cookies for 12 to 14 minutes or until edges begin to crisp. Cool on a cooling rack.
 Chocolate Cookies
Enjoy!

Oatmeal Raisin Cookies for Breakfast!

There is no getting around the fact that Monday mornings are rough. Over the years I have tried to make Monday mornings in the office suck less and the one thing that always makes it easier is a delicious breakfast at my desk. These oatmeal raisin cookies are a great way to cure the Monday – or Tuesday through Friday – blues. Healthy, easily portable yet delicious. Plus they always make my coworkers jealous if I am eating them in an early meeting.  Whip up a batch this Sunday afternoon and test my theory – cookies for breakfast make Mondays suck less.

Breakfast Cookies

Ingredients
1 egg
1/4 cup brown sugar
2 tablespoons white sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1 1/2 cups oats – not quick oats!
1 1/4 cups whole wheat flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins (or chocolate chips!)

Beat the egg, sugars, butter and vanilla together until well combined, a few minutes. Slowly add in the remaining ingredients. Mixing after each addition. Once the dough is thoroughly mixed, cover the dough and chill in the fridge for an hour or so. This prevents the cookies from spreading and will keep them nice and chewy!

Pre-heat your oven to 350 degrees. Take the chilled dough and place heaping tablespoons onto a prepared baking sheet. This should make about 18 cookies. Bake for 12 to 15 minutes or until the edges begin to brown. Let the cookies cool completely before storing.

Enjoy!

Breakfast Cookies

Ben finally realized my favorite flowers are sold at Trader Joe’s!