Happy Black Friday everyone! I hope you all had a wonderful Thanksgiving with your families! Since we’ll be celebrating Thanksgiving with my family next weekend we just kind of lounged around and didn’t do much of anything. It was so nice! We hit up Redbox and rented a few kids movies and just hung out with our boys all day long! It was a much needed rest for both my hubby and I! Today though it’s back to the daily grind and we packed up the boys and started our errands early since we pretty much avoided all grocery stores this week because we knew they’d be crazy.
I was excited when we were walking through Coscto because I saw an Organic Almond Butter that I knew would be perfect in a recipe that I wanted to try from Sally’s Baking Addiction. Her Almond Butter Chocolate Chip Cookies came through my Pinterest feed over the Holiday and I couldn’t hardly wait to get home and make them once I put the Almond Butter in our cart.
Yep, that’s how I roll. Always last minute. I have to be inspired and really in the mood for something to take the time to prepare, cook and photograph it. #lifeofafoodblogger
So I have to come clean about something. Here it is. I’ve never tried almond butter before. There… I said it. I’m embarrassed a little bit but you know I’m a peanut butter kind of girl at heart so there really wasn’t a reason for me to buy almond butter. But I hear it’s good for you and I’ll all about goodness so I thought I’d give it a try in a batch of cookies and you know what, it was good!
One important thing about this recipe is that you want to make sure that you stir your almond butter up really good before you scoop out what you need for your batch of cookies. Just like in any other recipe if you have too much oil, butter, etc… your cookies will run flat while you’re baking them and nobody wants a flat cookie! It might take a little bit of work but make sure you stir the whole jar really good. Trust me, it will be worth it in the end!
I was surprised at how simple this recipe was. I only had to get 6 ingredients ready for it: 1 egg, brown sugar, baking soda, almond butter, vanilla & chocolate chips. You can visit Sally’s Baking Addiction if you want to check out her optional ingredient that she likes to add to her cookies.
I have a little food blogger trick to share with you. See the picture on the left. Those are my cookies ready to go into the oven. I usually only add 3/4 of the chocolate chips that a recipe calls for and I always save the rest to top the cookies with before I put them in the oven. This way then they come out they look pretty and have a bunch of chocolate chips on the top of them… just the way I like em!
Now you can make these cookies one of two ways. I usually always under bake my cookies so they come out soft and chewy. It really is my favorite way to go normally but I really actually liked these cookies cooked a little bit longer. It gave them a nice little crunch that was perfect with the almond flavor! If you want soft and chewy cookies like the photo above then cook your cookies at 350° for about 8-10 minutes. If you prefer them a little bit crunchier then cook them for 11-12 minutes.
When I was taking pictures of these cookies for you guys I turned around and saw this smiling little face looking right at me. He’s only 9 months but I’m pretty sure he wonders why I take so many pictures of food all of the time. My 2 yr old probably thinks it’s a normal thing now and that everyone does it, lol! Boy will he be confused when he gets a little bit older and realizes that other moms sit down to eat dinner with their families when it’s done and that his mom is just a weirdo and has to get the right shot for her blog before she can eat!
This cookie picture is of the batch that I cooked for 12 minutes. They were a bit crunchier and were really good! Try them both ways and see which ones you like better 😉
Almond Butter Chocolate Chip Cookies
- 1 cup organic almond butter
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon organic vanilla extract
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- Pre-heat your oven to 350°. Line 2 baking sheets with parchment paper or silicone baking sheets.
- In a medium mixing bowl combine your almond butter, egg, light brown sugar, vanilla extract and baking soda. Stir well.
- Add in 3/4 cup of your chocolate chips and mix well.
- Drop rounded heaping tablespoons full of cookie dough onto your lined baking sheets and press down just a little bit. Add a few chocolate chips to the top of each cookie.
- Place in the oven and bake for 8-10 minutes for soft and chewy cookies or 11-12 minutes for crispier cookies.
These Almond Butter Chocolate Chip Cookies are a Gluten-Free and Dairy Free dessert recipe. We used Kirkland Semi-Sweet Chocolate Chips that didn’t have any dairy and were gluten free to keep this recipe friendly for our allergy friends and family! You can choose any chocolate chips that you prefer just make sure to read the ingredients if you are trying to make it dairy free.