Welcome to Cookie Thursday, a new monthly series that will feature a new cookie recipe one Thursday a month.
It should come as no surprise that have a sweet tooth. I try to keep it in check but it often gets me in trouble. Take tonight for example, I was sitting at home thinking about baking when I remembered a jar of almond butter I had sitting in the pantry. Could I make something with it? I immediately went to Google and as I typed in my search query I decided I would attempt to make the first recipe I clicked on.
I came upon Sally’s Baking Addiction and her Almond Butter Chocolate Chip Cookies recipe and immediately headed to the kitchen. This simple 5 ingredient recipe was a cinch to make and the results were amazing. I am definitely going to be making these again. What’s more, I did not miss the flour or the butter one bit. To me, the cookies taste just like regular chocolate chip cookies.
As always, I altered the recipe a tiny bit. Here’s what you’ll need:
- 1 large egg
- 1 cup (250g) almond butter at room temperature or cold (not warm)
- 1/2 cup (90g) dark brown sugar, lightly packed
- 1 teaspoon baking soda
- 1 cup (190g) semi-sweet or dark chocolate chips
- 1 teaspoon vanilla extract (optional)
Preheat your oven to 350F
In a bowl, combine the egg, almond butter, brown sugar, and baking soda. Add vanilla extract if you’re choosing to use it. Mix well using a stand mixer, hand mixer or wooden spoon. The almond butter is very thick so if you choose you mix by hand you will definitely flex those muscles. Once all of the ingredients are incorporated add your chocolate chips and combine.
I decided to make smaller cookies so I spooned about a teaspoon and half of batter per cookie. I flattened them out a little with the back of a spoon.
Bake for about 8-10 minutes and leave to cool on the cookie sheet before setting on a wire rack.
I got about 30 cookies out of this recipe and even though they’re small they are the perfect size in my opinion. After calculating the caloric value for all ingredients used it works out to about 70 calories per cookie. Not bad for a cookie made with whole ingredients! Unrelated, but I believe that eating real food is best. I do not eat reduced fat or reduced calorie anything. Fat is good, it keeps us full longer and a lot of flavors are fat soluble. It’s why low fat foods are injected with chemical nasties- to make up for the loss of flavor that occurs when the fat is removed!
This is the first gluten free recipe I’ve ever made and I have to say I am pretty impressed. Although I have no medical need to eat gluten free I am very excited to try out more recipes.