Paleo Chocolate Top Almond Butter Cookies

When it comes to baking, I am serious tweaker. When I find a recipe that looks interesting I can’t help but take on the challenge of trying to find a way to make it my own. The inspiration for these cookies comes from this recipe for Paleo Chocolate Almond Butter Cookie cups is pretty perfect exactly as it is.

The first couple times I made this recipe i barely changed it all. But when we moved from Baltimore to Asheville my mini muffin tin got lost in the move. Mark kept asking for the cookies cups so I was forced to rethink the process. The moral of the story is….you can make these with or without a muffin tin! Most of the ingredients are the same but these treats have gone through a bit of a transformation. They are still as tasty as ever!

For the Cookies
  • ¾ cup smooth almond butter**
  • 1 egg
  • 5 tablespoons organic coconut sugar
  • 1 teaspoon maple syrup
  • 1 cup Bob’s Red Mill Superfine Blanched Almond Flour
  • pinch sea salt
For the filling
  •  1/4 cup chocolate chips
  • 1 tablespoon maple syrup
  •  ¼ cup smooth almond butter
  • 1 tbps coconut oil



  1. Preheat your oven to 375 F and line a baking sheet with parchment paper
  2. In a large bowl, combine all the ingredients for the cookies, starting with the dry ingredients
  3. Scoop the dough into small balls and place in a mini muffin tin lined with baking cups. Push down slightly and make a small intent on the tops for the filling. I like to use a 1/2 teaspoon
  4. Bake in the preheated oven for 8-10 minutes
  5. While the cookies bake, put the chocolate chips and almond butter, coconut oil in a microwavable glass bowl and microwave in 25 second increments, stirring after each one, until melted and smooth.
  6. Spoon the filling on the top of the cookies. Don’t be sky! The chocolate will harden a bit once they cool leaving a lovely ganache.
  7. Enjoy!

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