Alright, so these are hands-down my favorite cookies to make. They’re sweet, simple, and healthier than your average cookie. Because I’m a scientist by trade, I like to change the variables of this recipe whenever I bake them. New almond butter? Let’s try it. Different chocolate chips. Throw ’em in. The best part of this recipe is that it takes about 20 minutes start to finish. How’s that for instant gratification?
Almond Butter Chocolate Chip Cookies
Ingredients:
- 1 egg, lightly beaten
- 10-12 oz of almond butter (peanut butter and cashew butter work just as well – my personal favorite to use is Justin’s Vanilla Almond Butter)*
- 1/2 cup coconut sugar (can also use brown sugar)
- 1 tsp baking soda
- 1 cup dark chocolate chips (white chocolate pairs wonderfully too)
Directions:
- Set oven to 350 F.
- Crack the egg into a medium sized bowl and beat it lightly. Add the almond butter, baking soda, and coconut sugar. Mix everything well. Fold in the chocolate chips.
- Use a tablespoon to scoop the dough onto a parchment paper lined cookie sheet. Space the cookies well apart and flatten slightly.
- Bake for 9 minutes. Do NOT overbake these cookies. At the end of the cooking time they will look underdone, but as they will firm up as they cool.
- Let cool on the baking sheet for several minutes prior to transferring to a cooling rack.
- Enjoy!
Yields 1 1/2 dozen cookies. It’s a small batch so don’t feel bad if you don’t want to share.
*Make sure you stir the nut butter well so that any and all oil is thoroughly mixed in.
Recipe adapted from The View from the Great Island.
Finding Fit 