Chewy Chocolate Almond Cookies were an experiment in using almond butter in chocolate cookies. I admit, I was hesitant to post the recipe since the cookies were thin and chewy and I'm not a huge fan of thin and chewy. However, they are quite delicious so I'm sharing the recipe for second opinions.. If you make these, please let me know your thoughts. The nice thing about them (aside from being vegan if you use vegan chocolate), is that the batch yields exactly 12 cookies. I used a scant ½ teaspoon of salt and can definitely taste it. I kind of like the sweet/salty combo and wouldn't reduce it myself. If you don't like so much salt, ¼ teaspoon would probably work.
Chewy Chocolate Almond Cookies
2 ounces of almond butter*
¼ cup plus 2 teaspoons canola oil
⅓ cup maple syrup (not pancake syrup)
1 teaspoon vanilla extract
⅓ cup light brown sugar, firmly packed
¼ cup natural unsweetened cocoa powder
½ teaspoon salt, scant
1 teaspoon baking powder
½ teaspoon baking soda
1 cup all purpose flour
½ cup semi-sweet, bittersweet or non-dairy vegan chocolate chips
In a 2 quart mixing bowl, stir together almond butter, oil, syrup, vanilla and brown sugar. Add cocoa powder and stir until smooth. Mix in salt, baking powder and baking soda and stir well. Add flour and stir until incorporated. Stir in chocolate chips. Chill dough for about an hour.
Preheat oven to 350 degrees F. Line a large cookie sheet with parchment or "Release" foil. Drop by rounded tablespoons, leaving a few inches of "spread room" , onto prepared cookie sheet and bake for 10 minutes. Allow cookies to cool for about 10 minutes on cookie sheet, then carefully transfer to a rack to continue cooling. You can eat them at this point, but they will be a bit delicate. After a half hour of cooling, they're firm enough to stack. I think I might put mine in the refrigerator and eat them chilled.
*To make almond butter, place about ⅔ cup whole (preferably roasted) almonds in food processor. Process for about a minute. Add a teaspoon of vegetable or other nut oil and process until you get a thick, grainy paste. If mixture seems dry and crumbly, add a little more oil. Measure out ¼ cup to use in cookies.