5 Ingredient Chocolate Almond Butter Cookies
Vegan, gluten-free, so easy, so delicious...these really are a bit like magic!
Foto: Half Baked Harvest
Ingredients
- 1 cup creamy almond butter
- 1 cup Medjool dates, pitted
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 8 ounces melted dark chocolate
- flaky sea salt
Steps
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1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a food processor, combine the almond butter, dates, vanilla, and baking soda. Pulse until combined and until no large chunks of dates remain. If the dough is dry, add 2-3 tablespoons of water to moisten. 3. Roll the dough into 16-17 balls and place on the prepared baking sheet, gently flatten with your hand. Using a fork, press down on each dough ball to create a crosshatch pattern. Bake for 9-10 minutes. 4. Remove the cookies from the oven and let cool. To make dipping easier, freeze the cookies for 10-15 minutes. Then drizzle or dip the cookies in chocolate and sprinkle with sea salt. Eat, or let the chocolate harden. Store in a cool place or the fridge.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| creamy almond butter | 1 cup | - | - |
| Medjool dates | 1 cup | - | - |
| vanilla extract | 2 teaspoons | - | - |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| melted dark chocolate | 8 ounces | - | - |
| flaky sea salt | - | - | - |
*Estimated market prices, may vary by region
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