One afternoon while Scottie and some of the neighborhood kids were playing outside, I got into a conversation with a neighbors mother about cooking and baking. People who know me well will not find this surprising seeing as how I can talk about food All. Day. Long and I always enjoy when other people are interested as well. These almond butter cookies came up in our conversation as my friends mother told me how much her family enjoyed them. I was greeted at my door a few days later with a plate of cookies along with her recipe and another reminder that I live in the best neighborhood ever.
Only a few simple ingredients are needed to get these cookies in and out of the oven in no time at all and ready to dive into. The cookies will look very soft and under-baked when removed from the oven but they firm up once they have cooled. These cookies are soft and chewy with melted chocolate chips studded throughout. If you choose to use crunchy almond butter your cookie with have a bit of a crunch, which is what I did here. Since no flour or butter is used in this recipe I like to think these cookies are a bit more healthy than your traditional cookie. This is a good thing considering how fast our family flew through them.
These almond butter cookies are beyond incredible. In fact my husband has declared that these cookies be kept in the house at all times. Oh a man can dream, right? The combination of Chocolate and any kind of nut butter is never a bad idea so obviously these cookies are nothing short of amazing.
- 1 Cup almond butter, smooth or creamy
- ½ Cup organic coconut sugar
- ⅔ Cup chocolate chips
- 1 Egg
- 1 Teaspoon baking soda
- 1 Teaspoon vanilla extract
- Mix the almond butter and egg in a medium-sized bowl.
- Add in the other ingredients and mix well.
- Shape dough into balls, about 1 tablespoon of dough for each cookie. Place dough balls on the prepared baking sheet, about 2 inches apart. Gently press each dough ball with the back of a spoon.
- Bake in a 350 degree oven for 10 minutes.