Chocolate dipped almond butter cookies are definitely a cookie you need to make. The cookies have a deep, toasty flavor of almond butter and are slightly crunchy on the outside and soft on the inside- perfect! Plus, they are covered in a bit of chocolate because chocolate and almonds are one of my favorite pairings!
I love these cookies because they look fancy being all dipped in chocolate, BUT they are very simple to make and can be mixed together all in the same bowl. That, and lining the baking sheet in parchment paper makes cleaning up a breeze!
These almond butter cookies are quite flavorful all on their own, you can skip the chocolate step if you wish. OR you could even add the unmelted chocolate chips to the batter and make almond chocolate chips cookies! I personally enjoy them with a large cup of hot tea, such a nice treat for the middle of the afternoon! If you are excited about these cookies as much as I am, make them and let me know what you think by leaving a comment or sending me an email.
- Once the chocolate has hardened, I like to transfer my cookies in an airtight container and keep them in the fridge. This is so the chocolate doesn’t become soft and melty.
- I listed both brown sugar and coconut sugar in the ingredients because I like using one or the other depending on what I’m feeling. I really love the subtle sweetness and almost caramel-like qualities of coconut sugar. But brown sugar is a little sweeter and more readily available in stores. Both work well in the dough!
- ½ cup smooth almond butter
- ½ cup coconut sugar, or brown sugar
- ¼ cup butter, softened
- 1 egg
- 1 teaspoon vanilla
- 1 cup unbleached, all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chocolate chips
- 1 tablespoon coconut oil
- Preheat your oven to 375 degrees.
- In a large mixing bowl, beat together the almond butter, sugar, and butter. Beat until they are mixed thoroughly. Add in the egg and vanilla and mix again. Add in the flour, baking soda, and sea salt and mix until it is well combined and no streaks of flour remain in the dough.
- Take a baking sheet and line it with parchment paper or spray it with non-stick cooking spray so the cookies don't stick to the pan. Roll spoonfuls of dough between the palms of your hands to make little dough balls. Place them on the baking sheet about 2 inches apart from each other. I was able to fit about 12 on my standard sized baking sheet.
- Place the cookies in the oven and bake for approximately 12 minutes. Keep a careful eye on them as not all ovens run true to temperature. The cookies are done when the tops and edges are firm and just starting to brown a little.
- Take the cookies out of the oven and let cool on a plate or cooling rack. Repeat the baking process with the remaining dough.
- Once all of the cookies are done baking and have cooled, you can prepare the chocolate for dipping. Place the chocolate chips and the coconut oil in a microwave safe bowl. Microwave in 30 second intervals, stirring the chocolate between each one. It only took microwaving it twice for my chocolate to melt.
- Have a piece of wax paper, foil, or a plate nearby to place the dipped cookies on. Dip each cookie into the chocolate covering it about halfway. Once all of the cookies have been dipped, place them in the refrigerator to harden the chocolate. Then take out and enjoy!