There are two things I must have everyday: one is coffee and the other is peanut butter. Days when I do not have peanut butter, I crave it really badly. I swear it’s like crack. I think it might be harder to live without PB than chocolate! Lately I’ve been getting into another nut butter – almond butter. I think they bake up much better than peanut butter.
They’re so easy to make since you don’t need to wait for butter to get to room temperature or measure out any flour.
It’s magic. Or science. I get confused between the two sometimes.
It was hard not to eat all of them when they came of the oven. These cookies are to die for. Because I used chunky almond butter, my cookies had pieces of almond in them which added a nice crunch. The sea salt makes a nice touch if you have any on hand. I love combining salt with sweets especially chocolate since the salt heightens the flavor. My friends sure enjoyed them!
Flourless Almond Butter Chocolate Chip Cookies with Sea Salt
Recipe adapted from epicurious.com
Makes about 18-24 cookies
- 1 cup almond butter (I used crunchy and unsalted)
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup chocolate chips
- sea salt (optional)
*Preheat oven to 350 degrees F. Line two baking pans with parchment paper or silicone liners and set aside.
*Mix first 7 ingredients in medium bowl. Fold in chocolate chips until combined. Drop batter by the spoonfuls onto prepared baking sheets about 3 inches apart. Press down slightly. Lightly sprinkle with sea salt if using.
*Bake cookies for 12-15 minutes or until golden brown. Cool on sheets for about 5 minutes before moving to a wire rack to cool completely.
*Store in an airtight container for up to 3 days.
Note: Depending on the size of your cookies, you can get as much as 24 cookies out of this batter. I made my cookies slightly larger and yielded 19 cookies from this recipe. These cookies were done for me in 12 minutes. I noticed when I put them on the top rack some of them were burned so I baked the second batch on the bottom rack.