For me, dessert can be a slippery slope. I’m not the biggest fan of all things “sweet”. These Flourless Chocolate Almond Cookies are a perfect balance. The slight sweetness of the almond and cashew butter pairs perfectly well with the rich and dark chocolate shavings. You are going to love snacking on these bad boys.
PIN THESE FLOURLESS CHOCOLATE ALMOND COOKIES NOW!
Now what makes these Flourless chocolate almond cookies different is the almond butter to sugar ratio. I’ve made a whole bunch of these and I had to throw a lot of them away. They were good but not good enough. At first, I only added a little sugar to sweeten up the almond butter. But, I learned really quickly that the cookies were a bit dry, and a bit bitter. So, I began to increase the amount of sugar until it was perfect. I saw many “almond butter” cookies used white sugar. But, I wanted the cookies to be a bit richer and I want to keep them Paleo friendly. By using coconut sugar, the cookies are a little richer, has a bit more moisture, and depth of flavor.
Like I said before, these cookies are the perfect balance of sweet and a little bitter from the dark chocolate pieces. It satisfies every inch of your palate. The rich dark chocolate shavings add depth and flavor. The almond and cashew butter combine to create the perfect texture.
FLOURLESS CHOCOLATE ALMOND COOKIES
PALEO II GLUTEN-FREE
Of course, it wouldn’t be a recipe from me if I didn’t sneak some other nutritional value into these cookies. So, I added collagen peptides. Collagen is the Beyoncé of proteins. It’s great for your hair, skin, bones, and nails. But, it has also been proven that collagen can help prevent heart disease, and protect from brain diseases and Alzheimer’s. It is the perfect addition to these rich and delicious cookies.
Check out our other Dessert Recipes →Print
Chocolate almond cookies packed with rich dark chocolate and smooth almond and cashew butter.
- To begin, preheat oven to 375˚F.
- Add all ingredients in mixing bowl and stir to combine using a wooden spoon. Cover the bowl and transfer the mixture to the freezer for 20 minutes. Remove the dough from the freezer and use a cookie scoop to measure out equal size cookies and transfer to a baking sheet lined with parchment paper. Then, use a small spoon to lightly flatten each cookie (dip the spoon in warm water before each cookie to prevent sticking).
- Transfer the cookies to the oven and bake for 15 minutes or until the crust of the cookies are brown.
- Allow the cookies to cool for a few minutes and serve with almond or cashew milk.