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 2/3 cups plain flour
- 112 g about 2/3 cup dark chocolate chunks
- 110 g 1/2 cup + 1 tablespoon, packed light brown sugar
- 100 g 1/4 cup + 2 tablespoons golden syrup
- 80 g 1/3 cup almond butter
- 40 g 3 tablespoons caster sugar
- 40 g 2 1/2 tablespoons warm water
- 40 g 1/3 cup chopped/flaked almonds
- 20 g 1/4 cup cocoa powder
- 4 g 3/4 teaspoon salt
- 1 tsp vanilla extract
- 1/2 tsp 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 1/2 tsp 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!