Almond Butter Chocolate Chip Cookies (GF)

Thursday, March 28, 2013

These are simply the chocolate chip cookies ever, and I probably won’t make the ‘normal’ rec  ipe again, this is quick, easy, one bowl, no waiting for butter to soften, etc. Read more below.

Almond Butter Chocolate Chip Cookies (GF)

March 28, 2013


Prep time:

Cook time:

Total time:


  • 1 cup (250 grams) creamy almond butter
  • 2/3 cup (150 grams) sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (60 grams) miniature chocolate chips


  1. Preheat oven to 350 degrees. 
  2. Mix together the almond butter and sugar.  Then mix in the vanilla, the egg, and then the baking soda and salt.  Stir to combine, then add the mini chips.
  3. Drop by spoon onto a baking sheet for 10-12 minutes.  DO NOT try to remove the cookies until cooled at least 5-10 minutes.  It won't work.  You can ask how I know, but that would be embarrassing.
  4. Try not to eat all of them in one sitting.
My husband said they were the best chocolate chip cookie I have ever made for him. There is something about them…just try them – they are very special.  I think I have made them several times now.  They also freeze perfectly – just scoop and freeze on a cookie sheet and place in a plastic bag.  This is the only way I will NOT eat an entire batch. My doc wants me totally gluten free – if I could live off of these it would not be a problem. Adapted from : The Pastry Affair – be sure to click on this  link and show the originator a little love for developing this recipe.

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