Almond Butter Chocolate Chip Cookies
- 1 cup almond butter, at room temperature
- 1/2 cup brown sugar, lightly packed
- 1 teaspoon baking soda
- 1 large egg, beaten
- 1 cup chopped dark chocolate
Almond Butter Chocolate Chip Cookies
Featured in the Honolulu Star Advertiser on March 11, 2015.
Ingredients:
Directions:
- Preheat oven to 350°F.
- Line two large baking sheets with parchment paper.
- In a medium bowl, add almond butter, baking soda, brown sugar and egg.
- Mix well.
- Fold in chocolate pieces until combined.
- Scoop dough, about 1 1/2 tablespoons each, onto prepared baking sheet, gently pressing down with the back of a spoon to lightly flatten.
- Bake 8 to 10 minutes for soft and chewy or up to 12 minutes for crispy cookies.
- Allow cookies to cool for 10 minutes on baking sheet before transferring to a wire rack to cool completely.
- Store cookies covered at room temperature for up to seven days or in the freezer for 3 months.
Makes 1 dozen.
Approximate Nutrient Analysis per serving:
260 calories, 18 g fat, 5 g saturated fat, 15 mg cholesterol,150 mg sodium, 25 g carbohydrate, 3 g fiber, 18 g sugar, 6 g protein
