Soft, chewy, and packed with flavor. What more could you ask for from a flourless chocolate chunk cookie?
With all the Labor Day weekend excitement I forgot to mention two other fun things that happened. First, my friend Amber gave birth to her son on Labor Day! Talk about laboring in Labor Day. Second, my second 1st author manuscript was accepted for publication earlier last week! It is not advance e-published yet but once it does, here’s to hoping it perks up my job search.
These cookies were another gluten-free treat I whipped up for adventuring in the Smoky Mountains this past weekend. I loved that honey was used as the sweetener and also thoroughly enjoyed the dark chocolate and almond butter together. But the best part was how soft and chewy they turned out. And of course you can never go wrong with a dash of coarse sea salt on top.
One year ago: Cake Batter Chocolate Bark
FLOURLESS ALMOND BUTTER DARK CHOCOLATE CHUNK COOKIES
Makes approximately 1 dozen cookies
1 cup natural almond butter
1/3 cup honey
1 tsp vanilla extract
1 Tbsp cornstarch
1/2 tsp baking soda
1/2 tsp salt (coarse sea for sprinkling if desired)
1 (3.5 oz.) dark chocolate candy bar, chopped into chunks
- Preheat oven 350 degrees. Line a baking sheet with parchment paper or silicone baking mat, set aside.
- In a medium bowl blend together the almond butter, honey, egg, vanilla extract, cornstarch, baking soda, and salt.
- Fold in the chocolate chunks.
- Rolls tablespoons of dough into balls (I used a medium cooking scoop) and place on prepared baking sheet 2 inches apart. Sprinkle with coarse salt, if desired.
- Bake 10-12 minutes until slightly golden underneath.
- Allow to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Source: Adapted slightly from The Cooking Actress.