Who doesn’t love anything with the words “double chocolate”?
Um people who clearly need to have more chocolate in their life, that is who!
I have always had a very large obsession with anything chocolate. Can you blame me? My absolute favorite cake to get for my birthday was a chocolate “devil dog” cake with chocolate mousse and chocolate ganache. Sure, I would end up with half of the cake all over my face, but that would never stop me from indulging in my favorite chocolate! Do you blame me?
But you guys… it is a Monday. And we are desperately in need of a cookie. That is why I am declaring today the day we eat all the fudge-y cookies.
Y’all, I have been making these cookies nonstop since I figured out this recipe a while ago. They are so INSANE. Super fudgy chocolate almond cookies, for the big fat win.
Earlier last week, after a long day of work, I was so incredibly stressed out from work. I am leaving my job soon and trying to finish all of the work before I leave. I really just felt like baking cookies. Honestly, I just wanted to bake something and not have to stress about testing the recipe, or make sure it was perfect for the blog. I do so much recipe testing, re-testing, and then photographing, that I almost never get to make a recipe simply for pure enjoyment. I’m always cooking for work.
SO, I decided I was just going to bake a tried and true recipe, and just bake for fun.
These are so rich and fudgy and chocolate. My goal was to keep them as chewy as I could without allowing them to get too cakey and I think that goal was achieved. These babies are decadent. I almost felt like I was eating a brownie cookie!
Not a bad thing. Never a bad thing.
These are a healthy…ish sweet treat to welcome in the weekend. This cookie is made using no flour and zero refined sugar. It’s also so easy and incredibly delicious. So really, there’s no excuse not to make it right away…meaning tonight!
Whenever life gets a little too busy, or just a little too hard, I always do what my mom did growing up, I make cookies. And there really isn’t anything more comforting than the classic chocolate chip cookie, you know? It will forever be one of my favorites.
The thing that sets these over the top for me is the fudgy texture and sea salt sprinkled after baking. I use this chocolate mixed nut butter on the inside and this chocolate chopped up for the inside. It’s the best combination of sweet and salty.
And I know that I haven’t shut up about not being into sweets but I am obsessed with all the flavors on here. It means the world that I actually crave these cookies. I hope y’all become as obsessed as I do.
5 minPrep Time
7 minCook Time
12 minTotal Time
- 1 cup creamy natural almond butter (use the runny kind with only almonds as an ingredient)
- 1 teaspoon melted coconut oil
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten (or 2 tablespoons flax seed soaked in 1/3 cup water)
- 1/3 cup unsweetened cocoa powder (pick a good-quality cocoa powder)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup chopped dark chocolate
- 1/4 cup chopped pistachios
- Fancy sea salt, for sprinkling on top
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine almond butter, coconut oil, sugar, vanilla, egg, cocoa powder, baking soda and salt; mix until smooth and well combined. Fold in chocolate chunks and pistachios
Roll dough into large balls (about 2 tablespoons) and place on baking sheet. Slightly flatten each dough ball with the palm of your hand. Bake for 7-8 minutes or until edges are set. Do not overbake!
Once done baking, remove baking sheet from oven and allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling. Sprinkle each cookie with flaked sea salt. Makes 12 cookies.