These cookies seem like the perfect way to battle the post Europe summer – returning to freezing Winter – blues.
These babies are super chewy and dense so you MUST wait until they cool fully before moving them all or else they WILL fall apart. I will not judge you if you eat one still warm though – we are all human after all.
I used the new Altereco super blackout dark chocolate in this recipe the bitterness goes perfectly with the super chewy sweetness of the cookies themselves so even if you cant get your hands on this brand definitely get some at least 80% cacao dark chocolate!
Almond Butter Popcorn and Dark Chocolate Salted Cookies ( makes 8 large cookies)
1 cup natural almond butter
1 cup coconut sugar
1 egg
1 tsp baking powder
pinch of salt + some rock salt for sprinkling
1/4 cup brown rice flour
2 tbsp olive oil
1 cup salted popcorn
100g dark chocolate roughly chopped
- Pre heat your oven to 175degrees Celsius
- Combine the sugar and almond butter in a bowl
- Add in the egg, baking powder, salt, flour and oil mixing until a dough forms
- Fold through the chocolate and popcorn gently
- Using your hands roll the dough into 8 large balls and place onto a lined baking tray – I bake 4 at a time on a large tray as they spread
- Press down slightly and sprinkle with the rock salt then place into the oven for 8-10 minutes
- Allow to cool fully before moving off the tray
- Store in an airtight container
