When following the Paleo diet, legumes—which include peanuts—are off limits. These almond butter cup cookies are a way to recreate the taste of classic peanut butter and chocolate cups without falling off the Paleo wagon.

Merge the flavors or coconut and dark chocolate with these almond butter cup cookies. Made with coconut and almond flours, these nutty cookies are topped with melted dark chocolate for a simple and decadent after-dinner treat.

Diana Keuilian

Almond Butter Cup Cookies Recipe

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Total time:20 mins

Cook Time:10 mins 10 minutes

Prep Time: 10 mins 10 minutes

Serves:12

Almond Butter Cup Cookies Recipe

Recipe by: Diana Keuilian

Coconut and dark chocolate? There's no way you can't love these delectable treats.

Ingredients

• 1 cup almond butter
• ½ cup coconut crystals
• 1 t vanilla extract
• ¼ t almond extract
• 2 eggs
• ½ cup blanched almond flour
• 2 T coconut flour
• ¼ t salt
• 1 cup dark chocolate

Instructions

• Preheat the oven to 350°F. Lightly grease a baking sheet with coconut oil.
• In a medium bowl combine the almond butter, coconut crystals, vanilla and almond extracts, and eggs.
• In another bowl combine the almond flour, coconut flour and salt. Add the dry ingredients to the wet ones.
• With golf ball-sized pieces of dough, form each cookie into the shape of a peanut butter cup. Place on prepared baking sheet and bake for 10-12 minutes, until golden. Allow to cool and then chill in the fridge for 30 minutes.
• In a double boiler, gently melt the chocolate over low heat. Allow to cool for 15 minutes then pour over the tops of the cooled cookies. Place in the freezer for 30 minutes or until the chocolate is solid.

Love almond flour recipes? Get our free almond flour recipe cookbook here!

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