Spinach and Bacon's Almond Butter Chocolate Chunk Cookies

Spinach and Bacon's Almond Butter Chocolate Chunk Cookies

These Almond Butter Chocolate Chunk Cookies from @spinachandbacon,  are the perfect treat! They are grain-free and stay soft for days (if they even last for days).


1/4 cup
liquid oil (she used melted coconut oil)
1/3 cup
maple syrup
1/4 cup
creamy almond butter
1 large egg
1 1/4 cups 
fine almond flour
1/2 teaspoon
vanilla extract
1/2 teaspoon
baking powder
1/8 teaspoon
baking soda
1/2 teaspoon + extra pinch
kosher salt
62% Semisweet Dark Chocolate Baking Chunks


  1. Preheat oven to 350 degrees.
  2. Combine wet ingredients in a large bowl. Whisk or mix well with an electric mixer.
  3. Combine the almond flour, baking powder, baking soda and salt in a medium bowl. Whisk to combine.
  4. Pour the dry ingredients slowly into the wet ingredients and mix well.
  5. Mix in the majority of the SCHARFFEN BERGER Semisweet 62% cacao chocolate baking chunks with a spoon. I like to save some to push into the tops of the cookies before baking.
  6. Place heaping spoonfuls of cookie batter on a parchment paper lined baking sheet. Do not press the cookies down.
  7. Bake cookies at 350 degrees for 15-17 minutes. The tops will look light, but the bottoms will be brown. This is an indication they are done.
  8. Remove them from the oven and cool on baking sheet for ten minutes before moving.
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