These may look like peanut butter cookies – but don’t be deceived – they are almond butter cookies. Essentially the same idea as a peanut butter cookie – but with almond butter and chopped almonds.
We are big fans of almond butter in this house – if I don’t happen to have leftovers for lunch – my absolute favorite thing to eat is an almond butter and Concord grape jam sandwich. I think these would also be a great substitute if you have someone in your family with a peanut allergy.
I was craving a bit of chocolate – so I drizzled some melted chocolate chips on top of these – but you don’t have to. What you do need is a nice big glass of cold milk to chase these down. Enjoy!
- 1 1/4 cup all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 5 Tbsp. unsalted butter, melted and cooled
- 1 large egg
- 2 tsp. vanilla extract
- 1 cup packed light brown sugar
- 3 Tbsp. almond butter
- 1/4 cup almonds, chopped
- 3 Tbsp. bittersweet chocolate chips (optional)
1. Preheat oven to 350 degrees F and adjust oven rack to middle position. Line two baking sheets with parchment paper or silicone liner.
2. Whisk the flour, baking soda and salt together in a bowl.
3. In a large bowl, whisk together the melted butter, egg and vanilla. Stir in the sugar and almond butter until smooth.
4. Stir in the flour mixture and almonds until combined.
5. Working with 1 heaping tablespoon at a time, roll the dough into balls and lay on the prepared baking sheets about 2 inches apart. Using a fork, flatten the cookies into a crosshatch design, keeping the cookie an even 3/4 inch thickness.
6. Bake the cookies, one sheet at a time, until the edges are set and brown about 9 to 12 minutes.
7. Let the cookies cool on the baking sheet for ten minutes, then transfer to a wire rack.
8. If desired, melt 3 Tbsp. chocolate chips in a plastic bag in the microwave. Snip off corner of bag and drizzle over cookies.