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Espresso Chocolate Chunk Cookies With Sea Salt

Espresso Chocolate Chunk Cookies With Sea Salt

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Makes 24 cookies Calories 100 Prep Time 10 minutes Total Time 25 minutes Made with Splenda® Monk Fruit Sweetener


  1. Preheat oven to 350°F and line 2 baking sheets with parchment. Whisk together flour, cocoa powder, baking soda and salt, set aside.
  2. Place unsalted butter into large bowl. Microwave for 45 seconds, or until melted. Add almond butter, Splenda Sweetener, egg, vanilla and espresso powder and whisk until smooth.
  3. Sprinkle dry ingredients into almond butter mixture along with chopped chocolate, and stir until combined and no dry flour remains.
  4. Scoop dough in generous tablespoons onto prepared baking sheets, leaving about 1-1/2” between each cookie. Sprinkle each cookie with sea salt.
  5. Bake for 8 minutes, or until firm at the edges, but still very soft in the middle. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories 100
Total Fat 8g
Saturated Fat 2.5g
Cholesterol 15mg
Sodium 370mg
Total Carbs 8g
Dietary Fiber 1g
Sugars 1g
Added Sugars 0g
Protein 2g