I think my Thursdays are cursed.
The past 4 or 5 weeks have been mostly good weather, but each Thursday has been gloomy and rainy and gray.
And because I work from home on Thursdays, I usually have the chance to bake something during my lunch hour.
When it rains, I want one thing: cookies.
And last Thursday, I wanted something quick and easy….and dipped in chocolate.
I also did not remember to let any butter soften on the counter, so I needed to make some cookies without it.
I remembered seeing some recipes for flourless peanut butter cookies and decided to do something like that, but with almond butter.
And they would be dipped in chocolate.
No flour? No problem.
Let’s just say this batch of cookies didn’t last long.
Also…broken cookie pieces in melted chocolate is a perfectly acceptable afternoon snack.
Chocolate Dipped Flourless Almond Butter Cookies
- 1 cup smooth almond butter
- 1 cup sugar
- 1 egg
- 1/2 tsp salt
- 1 tsp baking powder
Chocolate for Dipping:
- 1 cup semi-sweet chocolate chips
- 1 Tbsp neutral oil like canola or safflower
Preheat oven to 350 degrees.
In large bowl, blend the almond butter and sugar together.
Add the egg, salt, and baking powder into the almond butter mixture.
Let the dough chill in the refrigerator for 10.
Roll dough into quarter-sized balls and place on baking sheet, 2 inches apart.
Flatten each cookie with your hand and bake 10-12 minutes or until set in the middle and golden on the edges.
Once your cookies have cooled, melt the chocolate and oil together until smooth.
Dip each cookie into chocolate and place on parchment paper to set.