Chocolate Dipped Almond Butter Cookies (paleo)
Grain free, dairy free cookies with simple ingredients and big, delicious flavor. This almond butter cookie recipe is the BEST paleo dessert! And only five ingredients!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 cookies 1x
Scale
Ingredients
- 3/4 cup almond butter (thicker almond butter is better for this recipe. Try to avoid any overly oily or thin almond butter)
- 1 large egg
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 cup dairy free chocolate chips or 100% dark chocolate, broken into small pieces
- pink Himalayan salt or sea salt
Instructions
- Preheat oven to 350 degrees
- Combine the almond butter, egg, coconut sugar, and cinnamon. Mix well until well-combined
- Scoop a large spoonful of the batter and roll into a ball. Place the balls on a parchment-lined baking sheet
- Using your hands or the bottom of a glass, gently press the balls down to form a cookie. Do not press the balls too thin. If using a glass to flatten, dust the bottom with coconut sugar to ensure the dough doesn’t stick
- Bake for 10-12 minutes then remove from the oven
- Let cool on the baking sheet for another minute or two, before transferring to a cooling rack
- Once cookies are fully cooled, pour the chocolate in a microwave-safe dish
- Microwave for 10-15 second intervals, stirring in between, until chocolate is melted
- Gently dunk each cookie in the melted chocolate and place on parchment paper to cool. Sprinkle salt on top of the chocolate if desired. Cool then serve. Keep at room temperature or in the refrigerator
Notes
Customize the cookies by adding chai spices to the batter
- 1/4 teaspoon cardamom
- 1/4 teaspoon cloves
- 3 teaspoons ginger
- 2 1/2 teaspoons cinnamon
Or add a drop of peppermint oil to the chocolate!