These are made from the same dough as the peanut butter cup swirled cookies, but sometimes you just want pure chocolate! These are just as easy, with extra chocolate and sprinkles 🙂
Dark Chocolate Almond Butter Cookies (gluten-free, dairy-free)
1 large egg
1 cup almond butter, at room temperature or cold (not warm)
1/2 cup raw coconut sugar or brown sugar, lightly packed
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1 cup chopped dark chocolate or chocolate chips
Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, beat the egg. Add the almond butter, brown sugar, baking soda, and cocoa powder. Mix everything together very well. Fold in the chocolate until combined.
Scoop the dough, about a heaping tablespoon each, onto prepared baking sheet. Gently press down on the dough mounds with your hand or the back of a spoon. To add sprinkles, I poured some sprinkles into a shallow bowl, then dunked/pressed the cookie dough mounds before baking.
Bake for 9 to 11 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.