Happy Hump Day!! I love Wednesdays. Not as much as I like Thursdays, or Fridays, or Saturdays and Sundays…but it does have a special place in my heart. It’s the middle of the work week, and it gives you that little “the weekend is just about here” tingle. It’s winter here in Canada and I don’t know about you, but it makes the week SO much longer when we spend most of our time inside and the daylight is scarce.
I typically don’t make dessert for us doing the week, but sometimes (usually on a Wednesday) it seems like we deserve something sweet after dinner. Rather than make an extravagant or extra indulgent dessert, I will instead whip up a batch of these cookies. They’re so easy to prepare; unlike the typical cookie, they do not require any room temperature ingredients, and the dough does not need to be chilled. Plus, you can mix it all up in one bowl in about 5 minutes! I will often get the cookies ready while supper is cooking, and then pop them into the oven when we sit down to eat. Who doesn’t love a warm, freshly baked chocolate cookie for dessert!?
Now let me tell you about the magic of these cookies. Not only are these cookies gluten free, they’re composed primarily of almond butter, so we all get some nutrition along with our dessert. Biting into the cookie, you will think you’re biting into a warm, fudgy brownie. Seriously, they taste so much more decadent than their ingredients will have you believe. I think the white chocolate chunks are a nice contrast to the rich cocoa, but you can easily swap them for dark chocolate chips or nothing at all (madness)! I used chopped Ghirardelli white chocolate in this recipe. YUM!
To make your own batch of these cookies, start by combining all of the ingredients into one large bowl. I highly recommend using natural almond butter – you can even make your own! I also use coconut palm sugar in this recipe, but you could also swap this for lightly packed brown sugar.
Once everything is combined, roll the dough into balls, about 1.5 tablespoons each, and place on a parchment or silicone lined baking sheet. Flatten the balls slightly with the back of a spoon.
Bake the cookies for 8-9 minutes. I take mine out at 8. They will seem under-baked, but that’s what you want! Do not touch the cookies for about 10 minutes, and then carefully transfer to a wire rack to cool completely. Be careful! They do tend to crumble easily if they’re moved before they’ve completely cooled.
Try these cookies the next time you are craving a warm, fudgy, chocolate treat…soooo I’m guessing that’s right about now? Happy baking everyone!Click to tweet about the fudgy almond butter cookie love!Click To Tweet
White Chocolate Chunk Almond Butter Cookies
Yield 12 cookies
Fudgy, gluten-free almond butter cookies that taste as good as a brownie without all of the guilt!
- 1 cup natural almond butter
- 1/2 cup coconut palm sugar*
- 1/4 cup unsweetened cocoa powder
- 1 egg, slightly beaten
- 1 tsp pure vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup white chocolate, chopped
- Preheat the oven to 350 F and line two baking sheets with parchment paper or a silicone baking mat.
- Add all of the ingredients, except the white chocolate, together in one large bowl, stirring until thoroughly combined.
- Gently fold in the chopped chocolate.
- Using about 1.5 tablespoons each, roll the dough into balls and place 2 inches apart on the cookie sheet. Slightly flatten the balls with the back of a spoon.
- Place the baking sheet into the preheated oven for 8-9 minutes. The cookies will look under-baked, but they will firm up on the cookie sheet.
- Allow the cookies to stay on the cookie sheet for about 10 minutes before removing to a wire rack to cool completely.
Cookies stay fresh in an airtight container on the counter for about 1-2 weeks. They also freeze nicely, up to 2 months.
- You can easily substitute the coconut palm sugar for lightly packed brown sugar