skip to main content

Almond Butter Chocolate Chip Cookies

Featured in the Honolulu Star Advertiser on March 11, 2015.



Almond Butter Chocolate Chip Cookies

  • 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


  1. Preheat oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a medium bowl, add almond butter, baking soda, brown sugar and egg.
  4. Mix well.
  5. Fold in chocolate pieces until combined.
  6. Scoop dough, about 1 1/2 tablespoons each, onto prepared baking sheet, gently pressing down with the back of a spoon to lightly flatten.
  7. Bake 8 to 10 minutes for soft and chewy or up to 12 minutes for crispy cookies.
  8. Allow cookies to cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
  9. 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


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.