Just a few weeks back I made some gluten free peanut butter chocolate chip cookies, Whew, that's a mouthful! Well, they were delicious, and when I posted the recipe, a friend said she was going to make them with almond butter. Hmmm. Me too! The consistency was much different than with peanut butter, a little heavy, so I added 1/4 cup of coconut oil to make it a little creamier. I also scaled back the amount of chocolate. The original cookies had..too much. I know, hard to believe. But these are really more like a cookie, less like a bunch of chips! Here's how they went.
1 cup creamy almond butter
1 cup brown sugar
1 teaspoon vanilla
1/4 cup coconut oil
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup old fashioned oats
dark chocolate chips (not a whole bag)
Cream the almond butter sugar, vanilla and coconut oil. When mixed, add dry ingredients and stir well. The batter is really sticky (and pretty tasty), and I made smaller cookies this time, baking on a Silpat. 350º, for 10-15 minutes.
These were a little fluffier than the peanut butter version, and honestly, I think I like them better. Almond butter is not a flavor that is in your face like peanut butter, so the subtlety is perfect for me. The recipe will make about 4 dozen smaller, perfect size cookies. So, what are you waiting for? Get in there and bake!