Ingredients

The following ingredients have 6 Servings
  • 1 large egg
  • 1 cup (250g) almond butter, at room temperature or cold (not warm)*
  • 1/2 cup (90g) lightly packed light or dark brown sugar
  • 1 teaspoon baking soda
  • 1/4 cup (21g) unsweetened cocoa powder (Dutch-process may be used)
  • 1 cup (190g) chopped dark chocolate or chocolate chips
  • optional: 1/3 cup chocolate-coated sunflower seeds

Instruction

  • Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar, baking soda, and cocoa powder. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chunks until combined.
  • Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter– mine usually are– blot each with a paper towel. If using the sunflower seeds, press several into the tops of each cookie dough mound before baking.
  • Bake for 9-10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.