Five things you need to know about these almond chocolate chip cookies:
1) They require only 5 ingredients (6 if you add a welcome sprinkle of sea salt).
2) They’re naturally gluten-free.
3) You can make them in two steps: mix and bake.
4) They’re supremely delicious, with a crumbly sandy texture and a balance of earthy and sweet.
5) If you start now, you could be eating warm cookie in a half hour.
There’s only a few hours of National Cookie Day left, so consider this your chance get involved.
Easy Almond Chocolate Chip Cookies
Adapted from Paula Deen
Makes about 2 dozen 1-1/2-inch cookies
The original recipe uses peanut butter, but since I only had almond butter, I used that. I can’t say that these is better than if the cookies were made using peanut butter (mostly because I would eat peanut butter all day if that were socially acceptable) but they were nuttier and earthier, which I liked. Also, I didn’t do it this time, but next time, I’d definitely add a good pinch of sea salt to the batter.
- 1 cup natural almond butter, creamy or crunchy (I used crunchy) — make sure the almond butter is well-mixed, since the oil can separate
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
1) Preheat the oven to 350F. Line a baking sheet with tin foil.
2) In a large bowl, mix the almond butter, sugar, egg, vanilla extract and chocolate chips until well combined. Roll the dough into walnut-sized balls, then place on the baking sheet. Use a fork to create a criss-cross pattern on the cookies, flattening them slightly.
3) Bake the cookies for 10-12 minutes, turning them halfway. Let them cool for 10 minutes before transferring them to a wire rack to cool completely.