Almond Butter & Chocolate Chunk Cookies

These cookies are golden brown on the outside, soft and chewy on the inside, with a lovely almond and chocolate flavour. There’s so much dairy free chocolate out there, feel free to use what you prefer. Personally I used Bournville, as I like the flavour, it’s not expensive and is pretty ubiquitous

Yield; Six cookies (345kcal per cookie) Cook time; 8-10 minutes

You’ll need;

  1. 100g/3.5oz plain flour
  2. 150g/5oz almond butter
  3. 90g/3oz maple syrup
  4. 90g/3oz chocolate
  5. A pinch of salt


  • If your chocolate is in bar form, chop it into small pieces. Then mix all five ingredients together into a mixing bowl until well combined
  • At this point, the dough should stick together, but not stick to your hands, if it does either refrigerate it or add a little more flour
  • Split the cookie dough into six equal sized pieces and roll into balls. Place each ball onto a lined baking tray, then press down to flatten to cookies. Refrigerate the cookies for five to ten minutes before baking
  • Bake at 180ΒΊC/160ΒΊC fan assisted/350ΒΊF for 8-10 minutes, or until they start to turn slightly golden brown
  • Once they’re done, remove from the oven and leave to cool for five minutes before transferring to a cooling tray. If you try to put them on a cooling tray as soon as they come out of the oven, they’ll fall apart

2 thoughts on “Almond Butter & Chocolate Chunk Cookies

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