Almond Butter Chocolate Chip Cookies
Almond Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup creamy almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg, large
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, dark or semi-sweet
Instructions
- 1
In a large mixing bowl, combine the creamy almond butter, maple syrup, vanilla extract, and egg. Whisk until smooth and well combined.
⏱️ 3 min
- 2
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min
- 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min
- 4
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 5
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
⏱️ 5 min
- 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350
- 7
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min
- 8
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. They may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350
- 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Almond Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup creamy almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 egg, large
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, dark or semi-sweet
Instructions
- 1
In a large mixing bowl, combine the creamy almond butter, maple syrup, vanilla extract, and egg. Whisk until smooth and well combined.
⏱️ 3 min - 2
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 2 min - 3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 3 min - 4
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 5
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
⏱️ 5 min - 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 350 - 7
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min - 8
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. They may still look slightly soft in the middle.
⏱️ 12 min•🌡️ 350 - 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min