It feels like I should be posting something summery. Something with peaches or cherries. An ice cream dessert or no bake treat. It kind of feels like it’s not cookie season.
But then again, isn’t it always cookie season?
I mean cookies are super sharable. Take them to a pool party or backyard barbecue. They are incredibly portable (although if I’m being totally honest, like most cookies, these are at their absolutely best warm and melty). Take them on a road trip or to the beach.
And like Ina Garten says, it’s pretty much impossible to be sad when you eat a cookie.
It’s always cookie season. Cookies are always the answer. Especially when they are this good.
I saw Molly Yeh make these on Girl Meets Farm a few weeks ago and immediately looked up the recipe. That doesn’t happen a whole lot for me, but it was a drop everything and find the recipe moment. And then it was an order all the almond butter moment so I could get these cookies in the oven and then my mouth as soon as was humanly possible.
Still cookies can be hit or miss as can baking them to absolute perfection. One minute over or under and cookies just aren’t at their peak.
But these cookies are perfect. Really, they are one hundred percent perfect. I would change nothing, not a single thing about them. Except I would make more and more and more so that I never run out.
Here’s what really makes these cookies so good. What’s the first thing you notice about them? All the chocolate, right? (For me it’s carob, but use chocolate if you want – you know the drill by now.) And that part of the cookie is great, particularly when it’s all melty.
The cookie itself though is outstanding. It would even be good without all the melty goodness on top. The cookie is soft and chewy and packed with flavor and it’s probably the best cookie I’ve ever eaten.
There I said it. This is the best cookie I have ever eaten.
So no matter what you were going to bake next, you have to make these cookies. They will pretty much change your life.
Oversized super chewy almond butter cookies topped with a generous helping of carob or chocolate for all your dessert needs.
3 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons espresso powder
½ teaspoon sea salt
1 cup coconut oil, room temperature
1 cup creamy natural almond butter
1 cup coconut sugar
1/3 cup maple sugar
2 large eggs
1 tablespoon pure vanilla extract
3 2 ounce carob or dark chocolate bars
Make the cookie dough. In a large bowl, beat coconut oil, almond butter, and sugars until fully combined and lightened in texture and color. Beat in the eggs, one at a time, and the vanilla. Stir in the flour, baking soda, cinnamon, espresso, and salt until the dough comes together. Form into a ball, cover with plastic wrap and refrigerate at least 24 hours and up to 48 hours.
When ready to bake the cookies, preheat the oven to 350 degrees F/ 325 degrees F convection. Line two cookie sheets with parchment.
Form the cookies into balls just larger than a golf ball and place them well spaced on the cookie sheet. Bake for 8 minutes. Remove the cookies from the oven and place a portion of the carob or chocolate on each cookie, pressing it in slightly. Depending on the bar you use, you may have to break the candy bars up differently. Just do what looks and feels right – it will be delicious.
Return cookies to the oven for about 6 minutes, until the cookies are still quite soft in the center, slightly golden brown around the edges and the carob/chocolate is melted. Serve warm! Or cool completely on the tray before storing in an airtight container for up to 5 days. Reheat cookies in the microwave for 20-30 seconds.
Recipe adapted from Molly Yeh
- Prep Time: 20 minutes
- Cook Time: 14 minutes