• thumbnail image 1
Print to PDF

Print recipe

Chocolate Almond Butter Cookies



18 portion(s)


  • 1 egg
  • 250 grams raw almonds
  • 90 grams rapadura or coconut sugar
  • 5 grams baking soda
  • 30 grams cocoa or 20 grams cocao
  • 120 grams caramel or white chips, (or a combination)

Recipe's preparation

  1. Preheat oven to 180 degrees and line 2 baking trays with baking paper or Thermo Oven Mats.


  2. Weigh 250 grams of almonds into TM bowl. 30 sec/speed 4. Scrape down sides. 1-2 min/speed 7. Stop the blades and scrape the nuts down in to the bowl as the blades run clear (2 or 3 times). Almonds should have a paste or butter texture as in picture. 


  3. Remove lid from TM bowl to allow almond butter to cool, ideally in the fridge for a few minutes. 


  4. Add 1 egg, sugar, baking soda and cocoa. 20 sec/speed 4. 


  5. Add chocolate or caramel chips. 10 sec/reverse/speed 4  


  6. Scoop out by the tablespoon and roll into a ball. Place on tray. Gently press balls on tray to flatten and blot with paper towel if oily from the almonds.


  7.  Bake 8-10 minutes for soft cookies. 12 minutes for crispy



Accessories you need



The nut butter will be about 45 degrees when processed. Sitting the bowl in the fridge for 5 minutes will cool it down sufficiently however longer is even better. If you put the chocolate in when the butter is still warm it will melt which creates a tasty variation.


Original recipe adapted for Thermomix from sallysbakingaddiction.com

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.