Almond Butter Chocolate Chip Cookies
These are chewy, crispy on the outside and open to variations. I think they taste better and feel more substantial once they are fully cool and the chocolate has set.
Servings 14 cookies
Cost 5
Ingredients
- 3 tablespoons unsalted butter, melted and cooled** (42 grams)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons packed dark or light brown sugar (25 grams)
- 2 tablespoons almond butter (32 grams)
- 1 ½ teaspoon vanilla extract
- 1 large egg (50 grams)
- ½ cup almond flour or hazelnut meal (56- 62 grams)
- 2 tablespoons coconut flour (17 grams)
- ¼ teaspoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet or bittersweet chocolate chips
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a mixing bowl, using a wooden spoon or heavy duty scraper, beat together the cooled melted butter, both sugars, almond butter, vanilla and egg until smooth.
- Combine almond flour, coconut flour, xanthan gum, baking powder, baking soda and salt and stir until fully mixed. Add the almond flour mixture to the butter mixture and stir to make a soft dough. Stir in the chocolate chips.
- Using a small or medium size cookie scoop, scoop up balls of dough and arrange about 2 ½ inches apart on a parchment lined baking sheet. Press tops down slightly.
- Bake for 10-12 minutes (check at 10). Let cool on the baking sheet for about 3 minutes, then transfer to a wire rack. The baking times may vary. I like them pretty brown, but if you'd prefer paler then check early.
- These are a bit soft right out of the oven, but as the cool the texture firms up and they become crumbly. They're even better if you let them cool, then freeze. You can store them in the freezer and sneak some frozen ones or bring them back to room temperature.
Notes
For extra flavor, you can brown the butter.