If you're a fan of rich, indulgent flavors and crave a cookie that's the perfect balance of nutty and chocolatey, these Dark Chocolate Almond Butter Cookies are for you. Made with ingredients like almond butter and dark chocolate chunks. These cookies are packed with flavor and have the perfect chewy texture. Whether you're looking for a sweet treat to share or something to indulge in yourself, these cookies are bound to satisfy and will become a new favorite.
Why You'll Love These Dark Chocolate Almond Butter Cookies
These cookies are:
- Rich in flavor - The dark chocolate chips and creamy almond butter blend beautifully, creating a deeply satisfying taste with every bite. Perfect for those with a sweet tooth.
- Easy to make - With just a handful of ingredients, you'll have these delicious cookies ready in no time.
- Perfectly chewy - The combination of almond butter, golden syrup, and warm water ensures a soft and chewy texture that's hard to resist.
- Vegan-friendly - No eggs or dairy are needed for this recipe, making it a great choice for plant-based eaters.
Ingredients You Will Need for Dark Chocolate Almond Butter Cookies:
- Cocoa Powder: No good chocolate cookie is complete without rich cocoa powder! Opt for a high-quality, unsweetened variety like organic cocoa powder to really deepen the chocolate flavour.
- Dark Chocolate Chunks: For an intense, rich chocolate experience, dark chocolate chunks are essential. Choose a high-quality brand like Callebaut Dark Chocolate Callets. Vegan milk chocolate might be too sweet for these cookies, so stick to bittersweet or dark.
- Almond Butter: The star of this recipe! A good-quality roasted almond butter adds a natural nuttiness that pairs perfectly with the bold flavors of dark chocolate. Creating that irresistibly toasted flavor.
- Flour: All-purpose flour works wonders to keep these cookies soft and tender. If you want a gluten-free option, simply swap it for a gluten-free flour mixture.
- Salt: Salt is key to elevating your cookies from good to gourmet. A pinch of salt in the dough balances the sweetness, and a sprinkle of flakey sea salt on top adds a finishing touch.
- Chopped Almonds: These add a delightful crunch and nutty flavor to every bite, enhancing the texture of the cookies. Toasted crunchy almond pieces would work well, or feel free to substitute with other nuts like pecans or hazelnuts for a fun variation.
- Golden Syrup: This ingredient not only helps to bind the dough but also adds a subtle caramel-like sweetness that balances out the bitterness of the dark chocolate. This can be subbed for molasses or date syrup if you cannot access golden syrup.
- Light Brown Sugar & Caster Sugar: The combination of these sugars creates the perfect chewy texture and ensures just the right amount of sweetness in each bite.
- Vanilla Extract: Because chocolate and vanilla together is always a winning flavor combo!
Step-by-Step Instructions for Dark Chocolate Almond Butter Cookies
- Preheat your oven to 180°C (350°F) and line a cookie sheet or baking tray with parchment paper.
- In a large bowl, combine the caster sugar, light brown sugar, plain flour, chopped almonds, salt, and dark chocolate chunks. For best results, sift the flour, cocoa powder, and bicarbonate of soda together before adding them to the mixture. (For best results sieve the cocoa, flour and baking soda / bicarbonate of soda).
- In a separate medium bowl, whisk together the almond butter, warm water, and golden syrup until smooth. Pour this mixture into the dry ingredients.
- Use a wooden spoon to mix everything together, then switch to your hands to bring the dough into a smooth consistency. I prefer this method compared to using a food processor, as it means you are less likely to overmix your cookie dough.
- Shape the dough into 8 even-sized cookie dough balls, about the size of a golf ball. Place them onto the lined with parchment paper, baking sheet and gently flatten each one with the back of a spoon or the palm of your hand.
- Bake the cookies for 8-10 minutes, depending on thickness. The cookies are ready when the edges are firm, but the centers remain soft.
- Let the cookies cool on the tray for 15 minutes before transferring them to a wire rack to cool completely.
Tips for the best cookies:
- Chill the dough: For a thicker cookie, chill the dough for 20-30 minutes before baking.
- Use good quality chocolate: You'll need a combination of good quality cocoa powder and semi-sweet chocolate to make these fudgy chocolate cookies. For cocoa powder I love Sevenhills Organic cocoa powder. For chocolate, I love to bake with Callebaut, Green and Blacks, Montezumas, Ombar or another high quality brand.
- Don't over bake them: There are few things worse than over baked cookies. Make sure to take them out as soon as they crackle and the outer edges of cookie feel firm, then they are still gooey in the middle. The cookies will continue to cook as the cool and you'll be left with perfectly gooey middles.
- Customize your chocolate: Use a mix of dark, semi-sweet, or even white chocolate chunks for extra decadence.
Ingredient Substitutions and Variations:
- Nut butters: If you don't have natural almond butter, peanut butter, cashew butter or even sunflower seed butter can be used.
- Sugar alternatives: Swap caster sugar for coconut sugar or use maple syrup in place of golden syrup.
- Add-ins: Mix in chopped dates, shredded coconut, or a sprinkle of sea salt on top for an extra twist.
Texture variation: For thicker cookies, chill the dough for 30 minutes before you bake the cookies.
Storage tips:
These chocolate cookies will stay moist, fudgy and tender for a few days. It's best to store them in an airtight container or a food bag to preserve their flavour and texture as long as possible.
- How to store: Store your dark chocolate almond butter cookies in an airtight container at room temperature for up to 5 days
Freezing option: You can also freeze the dough or baked cookies for up to 3 months. Just thaw before baking or eating.
FAQs About Dark Chocolate Almond Butter Cookies
Can I make these cookies gluten-free?
Yes! Simply swap the plain flour with your favorite gluten-free flour blend.
Can I substitute the almond butter?
If you prefer, you can use peanut butter or cashew butter as an alternative, but almond butter offers a milder flavor that lets the dark chocolate shine.
Why is my dough too dry?
If the dough feels too dry, add an extra tablespoon of warm water or almond butter.
Enjoy making these rich, chewy, and vegan-friendly Dark Chocolate Almond Butter Cookies. Perfect for any occasion, these cookies are guaranteed to be a hit with family and friends! You will no doubt have to double the batch of these cookies as they disappear quickly!! Looking for more recipes to use dark chocolate in? Try Chocolate Fruit & Nut Balls
Dark Chocolate Almond Butter Cookies
If you're a fan of rich, indulgent flavors and crave a cookie that's the perfect balance of nutty and chocolatey, these Dark Chocolate Almond Butter Cookies are for you. Made with wholesome ingredients like almond butter and dark chocolate chunks, these cookies are packed with flavor and have the perfect chewy texture. Whether you're looking for a sweet treat to share or something to indulge in yourself, these cookies are bound to satisfy.
Ingredients
- 208 g 1 ⅔ cups plain flour
- 112 g about ⅔ cup dark chocolate chunks
- 110 g ½ cup + 1 tablespoon, packed light brown sugar
- 100 g ¼ cup + 2 tablespoons golden syrup
- 80 g ⅓ cup almond butter
- 40 g 3 tablespoons caster sugar
- 40 g 2 ½ tablespoons warm water
- 40 g ⅓ cup chopped/flaked almonds
- 20 g ¼ cup cocoa powder
- 4 g ¾ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon bicarbonate of soda baking soda
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with greaseproof paper.
- In a large mixing bowl, combine 40g caster sugar, 110g light brown sugar, 208g plain flour, 40g chopped/flaked almonds, 4g salt, and 112g dark chocolate chunks. For best results, sift the 20g cocoa powder, 208g plain flour, and ½ teaspoon bicarbonate of soda together before adding them to the mixture.
- In a separate bowl, whisk together 80g almond butter, 40g warm water, and 100g golden syrup until smooth. Pour this mixture into the dry ingredients.
- Use a wooden spoon to mix everything together, then switch to your hands to bring the dough into a smooth consistency.
- Shape the dough into 8 even-sized balls, about the size of a golf ball. Place them onto the lined baking tray and gently flatten each one with the palm of your hand.
- Bake the cookies for 8-10 minutes, depending on thickness. The cookies are ready when the edges are firm, but the centers remain soft.
- Let the cookies cool on the tray for 15 minutes before transferring them to a wire rack to cool completely.
Notes
Ingredient Substitutions and Variations:
Nut butters: If you don't have almond butter, peanut butter or cashew butter can be used. Sugar alternatives: Swap caster sugar for coconut sugar or use maple syrup in place of golden syrup. Add-ins: Mix in chopped dates, shredded coconut, or a sprinkle of sea salt on top for an extra twist.Texture variation: For thicker cookies, chill the dough for 30 minutes before baking.Tips for Making the Best Dark Chocolate Almond Butter Cookies
Chill the dough: For a thicker cookie, chill the dough for 20-30 minutes before baking. Customize your chocolate: Use a mix of dark, semi-sweet, or even white chocolate chunks for extra decadence. Don’t overbake: To keep the cookies chewy, pull them out of the oven when the centers are still soft. Tried this recipe?Let us know how it was!
This recipe is adapted from Pret's viral dark chocolate almond butter cookie recipe which they shared on social media during "Lockdown" in April 2020.
Claire says
Delicious