Maybe I’ll just make a chocolate chip cookie using every nut butter. I’ve already done peanut butter. Cashew butter? Pecan butter? Walnut butter? Soynut butter (…ew…)?
Well if we keep having rainy 65° days in the middle of JULY that inspire me to both wear pink wool socks and turn on the oven, I just might.
And I mean… if they come out tasting like these… I don’t see why not.
Almond Butter Chocolate Chip Cookies
Adapted from Pink of Perfection; makes 13-20 depending on size
1 cup almond butter (256 grams–if possible, measure right into the bowl using food scale! So much easier than measuring cups.)
3/4 cup raw sugar
1/2 teaspoon baking powder
1/4 teaspoon sea salt plus more to sprinkle on top
1/2 cup dark chocolate chips (I used Ghiradelli 60%)
Preheat oven to 350.
Mix everything but chocolate chips until thoroughly combined. Stir in chocolate chips.
Place on parchment-paper (for easy cleanup) prepared pan, drop by rounded tablespoon or roll in balls and place. Sprinkle a pinch of sea salt on top of each one.
Bake for 10-12 minutes (I actually went like 15, but I think mine were a bit bigger).
Allow to sit at least 15-25 minutes to cool (firms them up).
Crumbly, melt-in-your mouth; the bottom firmed up nicely for some chew. The chocolate chips just brought them to the next level. Also, they are super-satisfying and will quench any craving for chocolate. All-in-all, a success!