Ooey, gooey, melty chocolate chunk cookie goodness. Whip up a batch of my Dark Chocolate Almond Butter Cookies with Sea Salt this Valentine’s Day (or any night you’re craving a delicious treat!)
Homemade chocolate chip cookies hold a special place in my heart.
I remember as a kid sitting on my kitchen countertop, big mixing bowl in my small lap, one hand wrapped around it, the other hand holding an old wooden spoon trying to use all my six-year-old strength to mix the cookie dough.
There was no better feeling than smelling the cookies baking in the oven and eating one while it was still warm and melty and gooey and chasing it down with a tall glass of milk. All the stirring was worth it for that sweet, sweet moment. Today, homemade chocolate chip cookies are still one of my favorite desserts. I’ve always been partial to oatmeal chocolate chips because it’s what I grew up making but I won’t turn away a regular one ;).
This version is a fun twist on my favorite chocolate chip cookie recipe. It’s got a little extra protein and healthy fat thanks to the almond butter but still tastes ooey and gooey and delicious. It’s also easy to make gluten-free (use GF oats) and/or vegan (use flax egg and vegan chocolate) if that’s your jam.
This recipe has gotten a lot of love over the past few years by the Kitchn and NBC News and I hope ya’ll will give it some love too!
Find some warmth and comfort on a cold, snowy winter’s night by whipping up a batch of these or surprise your loved one with a batch for Valentine’s Day!
- 1/3 cup coconut oil, melted
- 3/4 cup maple syrup
- 2 eggs
- 1 cup unsalted, creamy almond butter
- 2 teaspoons vanilla
- 3 1/4 cups rolled oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 cup chopped dark chocolate
- Maldon sea salt (or any coarse sea salt)
- Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
- In a medium bowl, mix together coconut oil, maple syrup, eggs, almond butter and vanilla. In a separate large bowl, mix together the rolled oats, cinnamon, baking soda and dark chocolate. Combine wet ingredients with dry in the large bowl and stir to combine until dry mixture is evenly coated.
- Drop 1/4 cup of dough onto baking sheet, leaving a couple inches between cookies, and sprinkle each with a few sea salt flakes.
- Bake for 12 minutes or until golden brown.
This post was originally published April 2014. The pictures and recipe have been updated to give you the best content possible!