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Flourless Almond Butter Chocolate Chunk Cookies

Ashley Manila
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Ingredients
 

  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup almond butter (drain any excess oils that may be on top before using)
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tsp baking soda
  • 1 cup dark chocolate chunks

Instructions
 

  • Preheat oven to 350 (F). Line a large baking sheet with parchment paper; set aside.
  • Crack the eggs into a small bowl, add the vanilla, and beat until combined; set aside.
  • Place the almond butter in a large bowl, pour in the egg-vanilla mixture and stir until well combined - I suggest using your hands here to really mix it well.
  • Add the sugars, baking soda, and salt; mix well. Stir in the chocolate chunks.
  • Scoop out the dough using an ice-cream scoop or spoon and roll the dough into balls with your hands. The size of the scoops should be about 2 tablespoons (any larger and they fall apart post-baking). Place the balls 2 inches apart on the baking sheet and lightly press the balls flat with the palm of your hand.
  • Bake for 10 minutes, or until the center looks firm. Cool COMPLETELY before removing from the cookie sheet with a spatula.
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