Anyone who knows me well knows that I am obsessed with Peanut Butter. Now, we need not delve into the details of this obsession because it is safe to say you would be completely disgusted by the amount of Peanut Butter I can comsume in one sitting.
I like any kind of Peanut Butter. Natural, Crunchy, Smooth, and sadly even the kinds with High-Fructose Corn Syrup (yes, Skippy, I will always love you).
This past summer, I decided to branch out and try Almond Butter as a healthier alternative. Now I am just as obsessed with AB as I was with PB.
I eat with it everything. Bananas, toast, smoothies, pancakes, eeeeeevvvvvverrrrrryyyyyyything. But, I will only eat one kind. The “grind your own” from Whole Foods. It is delicious, perfect, and totally overpriced. But WHO CARES. It’s THAT good.
Now, I bring you Almond Butter cookies. They are Gluten-Free. No flour. Nada. Just a whole lot of Almond Butter goodness.
And plenty of dark chocolate chips for good measure.
Oh, and did I mention there is no butter or oil? Yeah, they’re low-fat, too.
Healthy, nutty, chewy, chocolatey, yummy.
You know you want to take a bite.
Almond Butter Cookies
1 cup almond butter (I prefer the fresh stuff from Whole Foods, but any will do)
1 cup brown sugar
1 teaspoon baking soda
1Tablespoon agave nectar (honey or maple syrup are fine, too)
2 teaspoons vanilla
1/2 teaspoon salt
1/2 cup slivered roasted almonds
1/2 cup dark chocolate chips (or a good bar of dark chocolate, chopped)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, stir together the almond butter and brown sugar. Add the egg, baking soda, agave, vanilla, and salt and mix well. Then add the almonds and dark chocolate.
Using a teaspoon, scoop out small scoops of dough and roll in your hands to form a ball. Place the balls on the baking sheet, making sure to allow at least 1 in. of space between the cookies (they spread out a lot in the oven). Bake 9-10 minutes until lightly browned. Remove from oven and let cool on the baking sheet for 2 minutes. Then, using a spatula, transfer the cookies to a wire rack to cool completely.
UPDATE: I have since made these cookies by cutting the amount of brown sugar in half and they are still amazing. Just a tip if you are watching your sugar intake!