Last week I made another batch of Homemade Almond Butter. As much as I love eating it on bread or even straight out of the jar, I also love incorporating almond butter into other recipes. Last time I made this Brown Butter Almond Pesto, which I still love, love, love. It is one of the best pesto recipes I have ever made. This time I decided to make almond butter cookies. I love peanut butter cookies so I just knew I would also love almond butter cookies.
After thinking about these cookies for a long time, I decided to add chocolate chunks and lots of them. I kept thinking about the chocolate covered almonds from Trader Joes. Has anyone else tried them? They are so addicting, I could literally eat the entire container in one sitting. The consensus on these cookies? Equally as addicting.
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- ¾ cup almond butter
- 1 large egg
- ½ tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1⅔ cups chocolate chunks
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside.
- In a stand mixer, beat together the butter and sugars until light and creamy, about 3-4 minutes. Add the almond butter, egg and vanilla. Mix until fully combined after each addition. In a medium bowl, whisk together the flour and baking soda. With the mixer on low speed, slowly add the dry ingredients. Mix until just combined.
- Turn off the mixer and add the chocolate chunks. Mix with a rubber spatula until combined.
- Scoop cookie dough onto prepared baking sheets. Bake for 12-15 minutes or until golden brown around the edges. Allow cookies to cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely.