Almond Butter Chocolate Chip Cookies

October 16th, 2015

Almond Butter Chocolate Chip Cookies

I am a huge fan of a café called Aux Delice in Greenwich, CT. It’s a warm, unassuming shop with lots of great salads, sandwiches, and prepared foods. They have a lunch special where you get to choose any three salads for a fixed price. I always have shrimp salad, shaved brussel sprouts, and orzo with pistachios and dried apricots. In fact I live almost 30 minutes from CT, but frequently find myself there with no other purpose than to pick up lunch! Just as delicious as lunch, is dessert. While they have many tasty morsels to choose from, my favorites are the flourless peanut butter chocolate chip cookies.

When I returned home today from running errands, I was craving one or two (or 10) of these excellent cookies (I had bought 2 containers yesterday). Sadly, I only found empty containers in the pantry. Those little rascals I call my children somehow devoured all of them in less than 24 hours.

So I set to work to make my own (this was after all, a matter of survival). It was actually much easier than I thought. There are some recipes for 3 ingredient peanut butter cookies (peanut butter, egg, and sugar), some recipes for 5 ingredient cookies, some recipes that used almond butter instead of peanut butter, and a whole bunch more that all offered a twist or secret ingredient.  My recipe is quick, easy, and simple.

At home I eat Barney & Co. almond butter all the time, so I had a few jars on hand. In about 5 minutes the batter was ready and they were in the oven. These couldn’t be easier or more delicious. What I really like about these cookies is that 1 cookie goes a long way: they are rich, flavorful, and just soft enough.

Almond Butter Chocolate Chip Cookies

INGREDIENTS:

1-cup creamy almond butter (I spray the measuring cup with a bit of canola oil to make getting the almond butter out a lot easier)
1 egg
½ cup white sugar
½ cup brown sugar
½ cup old-fashioned oats (not quick cook oats)
½ cup chocolate chips
½ tsp. vanilla
½ tsp. baking powder
Pinch of kosher salt

DIRECTIONS:

Pre-heat oven to 350 degrees. Put all of the ingredients in a medium sized bowl and mix with a spoon until well incorporated. Using a 1” scooper, dispense 12-15 mounds per baking sheet (they don’t really spread) and press down with a fork in a cross hatch pattern. I like to use a Silpat on my baking sheets to prevent sticking. Put the remaining dough in the refrigerator until ready to use. Bake for 10 minutes. It’s okay if they seem slightly under cooked. Cool completely on a cooling rack.

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