I just realized I should call these cookies ABCs--Almond Butter Chocolate Chunk Cookies.
It is not an understatement when I say these are the best cookies that have come out of my kitchen in a long time.
I halved the recipe to make just 1 dozen cookies (because that's what I do!), but I immediately regretted it. I wanted more more more. But lately, my husband has sworn off sugar so it's just me, myself, and I over here eating desserts. A little portion control was absolutely in order. I came thisclose to offering Camille a bite because I just had to share the love. For the record, I didn't, but I was instantly sorry.
Just a few specifics:
- I used all-natural, unsalted almond butter. Yes, I had to stir it. But I don't regret it.
- I also used chocolate chunks because I think they're pretty in photos, but chocolate chips are totally fine.
- The sea salt sprinkle on top is entirely optional. I've found you have to be under the age of 32 to appreciate salty desserts. Just my unscientific research lately.
Make these cookies!
Almond Butter Chocolate Chunk Cookies
One dozen almond butter chocolate chip cookies. With sea salt on top!
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- ⅓ cup unsalted, natural almond butter
- ¾ cup + 2 tablespoons dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cups chocolate chips
- flaky sea salt to finish (optional)
- Preheat the oven to 350, and line a cookie sheet with a silicone mat or parchment paper.
- Whisk together the flour, baking powder, soda and salt in a small bowl. Set aside.
- In a medium bowl, beat together with an electric mixer on medium speed the butter, almond butter, and brown sugar. Beat until thoroughly blended, but don't worry about making it 'fluffy.'
- Next, add the egg and vanilla and beat until combined.
- Add the dry ingredients to the bowl and beat until combined.
- Finally, stir in the chocolate chips.
- Divide the dough into 12 portions, and space them evenly on the baking sheet.
- Bake for 11 minutes. The edges will start to brown, but the centers will remain chewy.
- Let cool for 1 minute, then move to a wire rack to cool completely.
- Sprinkle salt on top of cookies before serving, if desired.
Amount Per Serving: Calories: 198Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 167mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 4g
Love your site! Can't wait to try these! But I think you forgot to mention when to add the dry ingredients from step 2.
Christina Lane says
HAH. Thanks! Welcome to the site!...I frequently leave steps out of recipes. My Mom usually texts me the corrections ;) Sorry! I'll try to be better!
Jessica @ Citrus Blossom Bliss says
Sometimes there's nothing like a few cookies and a cold glass of milk. These look perfect. And much safer than a whole batch :)
kitten names A says
Greetings from my chilly little apartment currently blanketed with 6 inches of snow! I meant to publish this cookie recipe earlier this morning, but there was some much needed playtime outside. Make 5 ingredient almond butter chocolate chip cookies. Ditch the flour, ditch the butter. You only need a few ingredients to make these simple gluten free cookies!
Kim K S says
NO JOKE - these were the most AAHHHHMAZING cookies I've ever baked. I used Wild Friends Vanilla Espresso Almond Butter, and improvised the choc chips missing from my pantry by chopping up 3 Guittard Semi-Sweet baking bars and topped off the 1 cup needed with Cacao Nibs. They are so good I'm hiding them so I don't eat the whole batch or have to share with anyone. Thank you Cookie Goddess for these goodies!!! Happy Easter~~~
Hi, just wanted to let you know that I made these today substituting 125g gluten free plain flour and 1/8 tsp xanthan gum, and they came out perfectly! They were delicious, thank you for the recipe!
Christina Lane says
I'm so glad to know this can be made gluten free, Li! Thank you :)
It looks like I am late to the party here. This recipe was posted years ago and I just tried it today. These are some amazing cookies! I’m going to have to freeze some just so I don’t eat the whole batch in one day. I can’t wait to try some of the other recipes on this site
Denise Ashworth says
Tweaked this a bit...used 1/2 the choc chips...and dark choc ones. Added 1/2 t. cinnamon and a very wee splash of left-over coffee.
Came out magnificent...Thanks.
Audra L. says
Delicious! I would reduce the chips by half next time—there were so many that the dough couldn’t hold them! I love the touch of salt (and I’m an old lady too, lol).
These are our new "hurricane cookies", hubby loves them and said " please save the recipe"!
Christina Lane says
Stay safe, friend <3