This Mother’s Day, I wanted to create something simple, quick, and delicious for kids to make for mom (with a little help). This got me thinking… what did I create for my mother growing up?
Well, my mother owned a delicious bakery, and her mother was an exceptional chef, so the bar is set very high in our household! I took a trip down memory lane, because growing up I couldn’t wait to help my mom cook dinner every night and bake delicious sweets together on the weekends. It brought me back to the very first recipe my mother and I made together when I was eight years old: Chocolate Kiss Peanut Butter Cookies. I remember because while trying to bake these cookies myself, I spilled flour all over the kitchen and got in trouble! We still had a great time, and it’s these moments baking with my mom and grandmother that shaped our relationship.
I wondered, how can I create this memory for my All-One family? Pairing our new Magic All-One Chocolate Salted Almond Butter bars with a simple and delicious almond butter cookie got my creativity flowing. I’m excited to share my Magic Almond Butter Cookies – a nod to my very first recipe when I discovered my love for baking, but with an update – this recipe is vegan, gluten-free, and made with regenerative organic and fair trade ingredients. Cookies that are good for your family, good for our planet, and good for your soul.
This recipe is super easy and doesn’t require the use of any knives, so perfect for kids to lead with some supervision – just be careful you don’t make a mess with the almond flour like my younger self did! Breaking our Magic All-One Chocolate bars into pieces is fun for kids too, to capture the “All” and “One!” that show on top of the cookies.
I preferred the version of this recipe that pairs our Salted Almond Butter bar with Philosopher Food’s Naked Creamy Almond Butter, but you can swap for any Magic All-One Chocolate flavor and any type of nut butter. For the combination I used, the subtle sweetness of the almond butter blends perfectly with our rich, salty, dark chocolate. Plus, the almond flour and our Regenerative Organic Certified™ (ROC™) Virgin Coconut Oil gives the recipe a creamy, buttery taste (although these are vegan!) creating the perfect balance of moistness and chocolatey flavor. A final tip to keep in mind is to use our coconut oil when soft, not melted – if melted, the dough will not be firm enough to roll into balls. An easy fix to this is to place in the refrigerator for 30 minutes until the dough is firm again. I hope you enjoy these cookies as much as my family and I do!
Click here to download this recipe for future use or sharing with friends & family!
- 2 bars of Dr. Bronner’s Magic All-One Chocolate Salted Almond Butter*
- 2 flax eggs (2 tbsp ground organic flaxseed & 4 tbsp water)
- 2 cups of fine ground organic almond meal
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ cup Dr. Bronner’s ROC Virgin Coconut Oil, soft but not melted**
- ½ cup organic coconut sugar
- ½ cup organic raw cane sugar
- 1 tsp vanilla
- ¾ cup Philosopher Foods Organic Naked Creamy Almond Butter***
1. Pre-heat oven to 350 degrees.
2. Break Magic All-One Chocolate bars into sections, and then break each piece in half. This will give you 28 pieces of chocolate. The recipe yields 24 cookies, so enjoy those extra pieces!
3. In a small dish, mix ground flax seed and water together and let sit for 10 minutes.
4. In a medium bowl, measure almond flour, baking powder, and salt. Using a whisk, combine ingredients together while breaking up clumps of almond flour.
5. In a large bowl, measure softened coconut oil**, coconut sugar, cane sugar, vanilla, and flax eggs. Whisk ingredients until combined. Add almond butter, whisk until smooth and creamy.
6. Add the dry ingredients into the wet ingredients. Use a spatula, wooden spoon, or your hands to mix until a dough forms.
7. Roll balls using about 2 tbsp of dough. Place on a parchment-lined baking sheet about 2 inches apart. Lightly press each ball to form a thick cookie shape. Don’t press too flat or the cookie will spread and become thin during baking.
8. Bake cookies at 350 degrees for 10-12 minutes until edges are a golden brown.
9. Remove cookies from oven. Careful: cookies and pan will be hot doing this next step.
10. Place a chocolate piece onto of each cookie and lightly press into cookie. Chocolate will melt into the cookie. Cool cookies for about 10 minutes and then cool on a rack until chocolate has set back up about an hour. To speed up process, cookies can be placed in fridge for about 15 minutes until chocolate has set back up.
*Any Magic All-One Chocolate flavors can be used in the recipe.
**If your coconut oil has turned to liquid, it can still be used in this recipe. The dough will not be as firm when combined. Place in refrigerator for 30 minutes or until dough is a good consistency to be rolled into balls.
*** You can use other nut butters or seed butters can be used (peanut, cashew, sunflower etc.)
TA-DA! Kimmie’s Magic Almond Butter Cookies