These are REALLY GOOD almond butter cookies all on their own!! The Pomegranate Salt & Dark chocolate add beautiful color to this simple presentation. This recipe is from http://www.topwithcinnamon.com/2013/11/chocolate-dipped-peanut-butter-cookies-with-pomegranate-salt-gf.html I modified my cookies to use almond butter & almond flour…but check out her blog it has absolutely gorgeous photography!
- I used Kosher BUT I think Maldon salt (or another flaky salt) would work better
- Pomegranate juice
- Either get pomegranate juice from when you cut a pomegranate in half, from crushing some pomegranate arils (seeds), or store-bought pomegranate juice.
- Use a spoon or pastry brush to splatter a piece of parchment paper with a little pomegranate juice.
- Sprinkle a few table spoons of salt over parchment paper and use a fork to gently stir. Splash on a bit more pomegranate juice if needed.
- Stir until all the salt is coated.
- Spread salt out carefully over the piece of parchment paper and leave to dry.
- Once dried, store in a small jar or bowl.
Chocolate Dipped Almond Butter Cookies
- 1/2 cup Almond peanut butter
- 1/4 cup unsalted butter
- 1/3 cup coconut sugar
- 1 egg
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
- Pomegranate salt (see recipe above) or flaky salt, for sprinkling
- Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
- Cream together the first 6 ingredients until smooth. Stir in the almond flour.
- Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart.
- Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
- Melt the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.