Almond Butter Chocolate Chip Cookies

October 16th, 2015


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


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 use your fork to make 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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