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Almond Butter Chocolate Chip Cookies

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Third post containing chocolate in a row, my goodness! Actually I’m surprised it hasn’t happened sooner…

Have you made those peanut butter cookies that are just peanut butter, egg, and sugar? These almond butter cookies are like that, but better. Chewy, crisp, and buttery (but made without butter or flour), they also have maple syrup, chocolate chips and chunks of toasted almonds. Yum. They were so good and so easy!

I made these to take to a girls’ night and they were a big hit. One of the girls happens to be gluten-free, and as the article that introduced me to these cookies says, the best gluten-free baked goods are the ones that are naturally made without flour or gluten and therefore don’t require any substitutions or monkeying around with xantan gum or rice flour or any of that. These cookies fit perfectly into that category: they are simply the happy consequence of the strange alchemy that happens when you mix nut butter with eggs and sugar – ie, you get a dough that results in awesomely chewy cookies, the likes of which I have never been able to make with flour.

I got all set to make these babies and then realized that I only had half the amount of almond butter that I needed, so I subbed in some natural peanut butter. I was worried that they would come out tasting more like peanut butter than anything else, but the almond butter held its own and they came out really well – all the chewy deliciousness of peanut butter cookies but without the peanut butter taste. If you want to make peanut butter cookies, by all means use all peanut butter here – but I urge you to try them with almond butter, because man-oh-man! Very tasty and very addicting!

Almond Butter Chocolate Chip Cookies

Adapted from NPR. Makes about 40 small cookies.

Preheat the oven to 350˚F. In a bowl, cream together:

1 cup almond butter (can replace up to half of the almond butter with peanut butter)

1/3 cup dark brown sugar

1/3 cup granulated white sugar

Add:

1 egg

1 tsp baking soda

2 tbsp maple syrup

1 tsp vanilla extract

a dash of salt

Mix well, then stir in:

1/2 cup chopped toasted almond

1/2 cup chocolate chips

Mix until well combined.

With a teaspoon, scoop out walnut-sized portions of dough and roll them into balls between your palms.

Place them about an inch-and-a-half apart on a cookie sheet lined with a Silpat or parchment paper.

Bake in the preheated oven for 10-12 minutes, until lightly browned but still soft and gooey in the middle (they will firm up as they cool but will stay chewy).

Let the cookies cool for a few minutes on the cookie sheet before removing to a rack to cool completely.

Comments

  3. Thanks for another wheat free recipe Korena!! This one is going in my personal recipe box for sure.

    Reply

  6. those cookies look awesome! and made with so few ingredients too…. i’ve been guilty of posting multiple cupcake recipes in a row myself. p.s. i think i have the same plate. 😉

    Reply

  7. Niiice. I was reading about liquid sugar being the humectant that would yield chewy-moist cookies. I guess mapple syrup works because these cookies looks chewy…is it chewy and moist in the middle?

    Reply

    • Actually I think it’s the nut butter that makes it chewy and moist, rather than the maple syrup (which is for flavour more than anything, I think). Liquid sugar would be an interesting thing to try in regular flour-based cookies though.

      Reply

  11. I made these for my husband and he LOVED them! Thank you so much for this recipe. It is a keeper for sure!!!

    Reply

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