A-buh buh buh buh-buhhh
(A-buh buh buh buh-buh)
Raise your hand if you know what song that was and/or like lil Michael Jackson and/or like chocolate! If you raised your hand, welcome to da club (extra snaps if you got all three! *snapsnapsnap*).
If you didn’t raise your hand, you can leave now. Goodbye. So long. I gave you three chances! Come back when you have reevaluated your priorities cuz they are TWIIIISTED. OK actually I forgive you please come back so I can
force help you to at least like one of those things
But I mean just look at itty bitty Michael Jackson and these choco-filled cookies and tell me at least ONE of them isn’t appealing. Come on now.
Oops, those of you who didn’t get the song are probably like “WHY MICHAEL JACKSON WHAT IS EVEN HAPPENING HERE?!”
Well, the song was “ABC” by the Jackson 5. You know that part right the beginning where Michael does his “buh” thing, and then everyone repeats after him like it’s summer camp, and you really want to join in too? Yeah, it was that part.
I thought of the song because I was editing the cookie pictures, and I wanted a short title to save them as. Almond Butter Cookies turned into ABCs, and I haven’t stopped hearing that song in my head since. Not that I mind.
Turns out it’s a pretty fitting association. These cookies only have 6 ingredients, and you can whip them up in literally under half an hour, start to finish. Which makes them easy as…
(I’m gonna say it.)
(I’m going there. Today is the day.)
1-2-3! Ah, I feel so free now that that bad pun is off my back.
But seriously, these are the easiest cookies to make, and they taste wonderful!
I think I might even like almond butter and chocolate better than peanut butter and chocolate. Sorry, Reese’s!
Even without any kind of flour, these cookies are perfectly chewy and never crumbly. Bursts of melted chocolate add smoothness and a richness of flavor. And with a base of nutritious almond butter, you can indulge without a second thought!
I sprinkled these with a little bit of sea salt before baking them, and it was sooooo good. Highly recommended.
Next time I want to try them using hazelnut butter. Hello, Nutella Cookies!
Please note: See that pretty little teacup with the flowers in it? My roommate Tori made that. Yeah. So now not only has she provided authentic chai spices from India which I used in my GF Chai Spiced Pumpkin Bread, but now she’s given me this stellar photo prop! It will definitely be making more appearances in my photos in the future. Thanks, Tori!
- 1 large egg
- 1 cup (250g) almond butter*
- 1/2 cup (90g) brown sugar, lightly packed
- 1 tsp. baking soda
- 1/4 cup (21 g) unsweetened cocoa powder
- 1 cup (190g) chopped dark chocolate or chocolate chips
- sea salt for sprinkling (optional)
- Preheat oven to 350 degrees F and grease or line your baking sheet.
- Beat the egg in a medium bowl until frothy. Mix in the almond butter, brown sugar, baking soda, and cocoa power so that the dough is uniform. Fold in the chocolate chunks/chips.
- Scoop balls of dough the size of 1.5 tbsp each onto the baking sheet. Gently flatten the balls slightly with your fingers or the back of a spoon. Sprinkle with sea salt, if desired.
- Bake for 8-10 minutes. The cookies will look slightly undercooked, but that is ok. They will finish cooking on the baking sheet.
- Allow to cool 10 minutes on the baking sheet, and then transfer them to a wire rack.
- *Homemade, natural, or commercial almond butter will work, but you might need to use less almond butter if it is more oily.