- 1 cup almond butter*
- 1/2 – 1 cup coconut sugar
- 1 large egg
- 1 tsp baking soda
- Dark chocolate (I used a bar of Well + Happy ‘Midnight’, broken into big chunks)
Preheat your oven to 160 degree celsius.
Mix together all of the ingredients, except for the chocolate. The mixture should feel quite sticky, but come together in a big ball. Mix in the chocolate chunks. Take 1-2 tsp of mixture at a time and roll each into a ball**, before placing on a tray lined with baking paper and pressing flat. These cookies spread in the oven quite a bit, so you don’t want to place them too close together. I baked 6 per tray at a time.
*I used chunky almond butter for that extra crunch, but you could use smooth. Other nut butters work well too, especially peanut butter! If you’re using a more oily nut butter, such as pecan, you may need to add 1-2 tbsp of a moisture-absorbing flour such as coconut flour.
**As it was coming up to Valentine’s day, I decided to make heart-shaped cookies. If you want to make shaped cookies, still bake them as normal, round cookie shapes. As soon as they come out of the oven, cut them into shapes with a cookie cutter while they’re still soft. You’ll need to be quick though – they’ll start to firm up within 1-2 minutes after coming out of the oven, and will then become quite tricky to cut.