These easy-to-make cookies are gluten-free and dairy-free. They’re also low in carbohydrates, coming in at just under 15 grams of carbohydrates per serving. The almond butter gives them a nice nutty flavor that pairs perfectly with the chocolate, and the brown sugar adds just the right amount of sweetness.
Choosing your chocolate
When choosing a chocolate, look for a dark chocolate that is 70% cocoa or higher. The higher the percentage of cocoa, the darker the chocolate. A really dark chocolate may taste bitter to some people, so it’s a good idea to test out different percentages to find one that suits your taste.
Keep in mind that when darker chocolate is used in baking, the sweetness of the dough can balance out some of the chocolate’s bitterness.
You shouldn’t feel limited to chocolate chips, either. For most recipes that call for chocolate chips, including this one, you can instead buy a chocolate bar and chop the chocolate into chunks if you prefer. This will lead to less-uniform chocolate pieces in your cookies but will give you more control over the type and brand of chocolate you use.
Almond Butter Chocolate Chunk Cookies
Ingredients:
Makes 20 servings
Instructions:
Nutrition Facts
Servings Per Recipe: 20 cookies| Calories | 138 |
| Total fats | 8.25 g |
| Saturated fat | 1.17 g |
| Trans fat | |
| Total carbohydrates | 14.95 g |
| Dietary fiber | 1.48 g |
| Added sugars | 12.67 g |
| Sodium | 33.77 g |
| Protein | 3.16 g |
Tips from our kitchen
I tried making a nut-free version of these cookies as an allergy-friendly snack to send to school. I replaced the almond butter with sunflower seed butter and used vanilla extract instead of almond extract. The flavor of the sunflower seed butter was intense, but these were a huge hit with everyone in my house. They were also really fast and easy to make. — Megan Severs, senior editorial director
