Ingredients
• ¾ cup creamy almond butter (unsweetened, no-stir—well-mixed)
• ¼ cup pure maple syrup (or agave for neutral taste)
• 1 tbsp coconut oil, melted (helps bind & adds crisp edge)
• 1 tsp vanilla extract
• ¾ cup all-purpose flour (or ½ cup almond flour + ¼ cup oat flour for grain-free)
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup vegan dark chocolate chunks (70%+, chopped bar for melty pockets)
• Flaky sea salt for finishing
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a bowl, whisk almond butter, maple syrup, coconut oil, and vanilla until smooth and glossy.
- Stir in flour, baking soda, and salt—mix just until a soft dough forms. Fold in chocolate chunks.
- Chill dough 15 mins (helps prevent overspreading).
- Scoop 1½-tbsp mounds; place 2″ apart on sheet. Flatten slightly with wet fingers (dough is sticky!).
- Bake 10–12 mins—edges golden, centers still soft (they’ll firm as they cool).
- Immediately sprinkle with flaky sea salt. Cool on sheet 10 mins (centers stay chewy).
PREP TIME & NUTRITION :
Prep Time: 10 mins (+15 chill), Cook Time: 11 mins, Total Time: 36 mins, Yield: 12 cookies
Calories: 160, Net Carbs: 15g, Fats: 10g, Protein: 4g
✅ Grain-free option: Use almond + oat flour blend — net carbs drop to ~6g/cookie.
✅ Refined sugar–free, dairy-free, egg-free, and soy-free (check chocolate label).