Chocolate Almond Butter Cup Cookies

These Fall Festive cookies are a must have! The recipes uses only the cleanest ingredients to make this decadent dessert as healthy as it can be be. They'll be a crowd please at this year's Thanksgiving feast!

This recipe is vegan, gluten free, paleo, and low glycemic index. Enjoy!

Yields: 8-10 cookies
Time: 30 minutes


Cookies - 

1/4 cup coconut milk
1/4 cup almond butter
2 tbsp pumpkin purée 
1 tbsp vegan butter or coconut oil
1 tbsp monk fruit or 2 tbsp maple syrup 
1 tsp Vanilla 
2/3 cup paleo or almond flour
1 flax or chia egg (or 1 regular egg)
1 tsp Baking soda
1 tsp Sea salt 
1 tsp Pumpkin pie spice 

Almond Butter Cups:
5 oz. dark chocolate
1 tsp Vanilla
1 tsp Coconut Oil
2 tbsp creamy almond butter


  1. Preheat oven to 350 degrees and line or lightly oil a baking sheet.
  2. In a blender, combine coconut milk, 1/4 cup almond butter, pumpkin puree, vegan butter or coconut oil, monk fruit or maple syrup, and vanilla and blend until creamy.
  3. Transfer mixture to a large bowl and add flour, egg, baking soda, sea salt, and pumpkin pie spice and mix until cookie dough forms
  4. Spoon batter into small balls onto baking sheet and bake for 15-17 minutes or until cooked through and lightly browned around the edges.
  5. While cookies bake, make the almond butter cups. First, melt chocolate with vanilla and coconut oil in a double boiler, in a sauce pan, or in the microwave.
  6. Using small mini muffin tray holders or silicon holders, add approximately 1 tsp of chocolate to 8 holders. Place in the freezer for 10 minutes to harden
  7. Once hardened, spoon 1-2 tsp almond butter onto each chocolate cup. Finally, add remaining chocolate to coat the almond butter. Refreeze for 10-15 minutes
  8. Once cookies are done, let them cool for 5 minutes. Then gently press the almond butter cups into the center of the cookies. Drizzle with any remaining chocolate


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