These cookies are so easy to throw together. They can even be mixed up by hand. Almond butter is just ground almonds, nothing else added. The almond butter gives these cookies a really nice chewy texture. If you can’t find almond butter, just grind up whole almonds in a food processor until smooth. Be sure to mix it well before using as the natural oil tends to separate. Mini chocolate chips work well in this dough, but if you only have regular chips, no problem! You just may need to help each cookie stick together by forming each cookie by hand.
Stores well in an airtight container for about a week, or in the freezer for up to 3 months.
- Cook Time
- Prep Time
- 3 dozenServings
- 1 cup almond butter, well mixed
- 1 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup mini semi-sweet chocolate chips
- Sea salt, for sprinkling
1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the almond butter with the brown sugar until smooth. Add in the egg and vanilla and mix until smooth. Add in the baking soda and mini chocolate chips and stir to combine.
3. Using a small scoop or teaspoon, scoop batter onto parchment-lined baking sheet. Sprinkle each cookie with sea salt. Bake for 6-7 minutes until the edges begin to brown lightly. The cookies will be soft when coming out of the oven, so allow them to cool on the cookie sheet before transferring to cooling rack.
4. Store in an airtight container for a week or freeze up to 3 months.