Salted Almond Butter Cookie Dough Balls
Servings 14 Balls
Ingredients
- 1 cup (100g) almond flour
- 1-2 tbsp (10-20g) coconut sugar
- ½ tsp kosher salt
- ½ cup (123g) natural almond butter the runny kind
- 1 ¼ tsp (6g) vanilla extract
- ¼ cup (40g) chopped dark chocolate
- Flaky salt, for topping
- 1 tablespoon makes them very lightly sweetened, if you want a sweeter treat, go for 2 tablespoons.
- These are the best with a chopped up dark chocolate bar OR you can use chocolate chunks. If all you have are chocolate chips, those work too. Chocolate chips have a waxy coating which makes them adhere less to the “cookie dough”
Items you can prep ahead (optional)
- Make the dough and roll the balls!
Instructions
- Add all ingredients to a medium bowl. Mix until combined, then use your hands to mix and mold the dough (using your hands to squeeze the dough together is the best way!).
- If it seems too dry, it’s likely because your almond butter is less runny and more thick than the one I used. If that happens, just add in melted coconut oil (1 teaspoon at a time) until it comes together.
- Roll into bite-sized balls or use a small cookie scoop if you have it. Sprinkle with flaky salt, sea salt, or kosher salt (if desired).
- Store in an airtight container in the fridge for up to 7 days.
Notes
Substitutions:
- You could also make these with peanut butter or cashew butter. The consistency and thickness of your nut butter will determine whether or not you need to add in some coconut oil (see recipe).
- To make nut-free, use sunflower butter and ⅔ cup oat flour in place of almond flour. You will likely need to add some coconut oil since oat flour is a lot more dry than almond flour.
Storage:
- Store leftovers in an airtight container in the fridge for up to 2 weeks or freeze for up to 2 months.
Leftovers + Repurposing:
- Enjoy right out of the fridge. If frozen, let sit out for at least 10 minutes or until it softens up a bit.