Desserts
Almond Butter Chocolate Chip Cookies
Chewy, rich, and made with just a handful of whole ingredients. The cookie jar will be empty by morning.
Instructions
- 1
Preheat and line
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Mix the dough
In a bowl, stir together almond butter, egg, maple syrup, vanilla, baking soda, and salt until a smooth dough forms. Fold in the chocolate chips.
- 3
Scoop and flatten
Scoop tablespoon-sized balls onto the prepared baking sheets, spacing 2 inches apart. Flatten slightly with the back of a fork.
- 4
Bake
Bake for 10–12 minutes until the edges are set and the tops look just barely done — they will firm up as they cool.
- 5
Cool on the pan
Let cookies cool on the baking sheet for 5 minutes before transferring. They are fragile when hot.
Recipe notes
These cookies keep well in an airtight container at room temperature for 5 days, or freeze for up to 2 months.
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