Almond Butter Chocolate Chip Cookies

Published in the Star Advertiser on March 11, 2015.



1 cup almond butter, at room temperature
1/2 cup brown sugar, lightly packed
1 teaspoon baking soda
1 large egg, beaten
1 cup chopped dark chocolate


Preheat oven to 350°F. Line two large baking sheets with parchment paper. In a medium bowl, add almond butter, baking soda, brown sugar and egg. Mix well. Fold in chocolate pieces until combined. Scoop dough, about 1 1/2 tablespoons each, onto prepared baking sheet, gently pressing down with the back of a spoon to lightly flatten. Bake 8 to 10 minutes for soft and chewy or up to 12 minutes for crispy cookies. Allow cookies to cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely. Store cookies covered at room temperature for up to seven days or in the freezer for 3 months. Makes 1 dozen.

Approximate Nutrient Analysis per serving:
260 calories, 18 g fat, 5 g saturated fat, 15 mg cholesterol,150 mg sodium, 25 g carbohydrate, 3 g fiber, 18 g sugar, 6 g protein


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