These flourless almond butter cookies are my latest indulgence. Really, I can’t stop eating them. Let me tell you how it all began…
I recently decided to try out Costco’s Kirkland brand almond butter. I was so skeptical that the jar sat on my counter for weeks.
To my surprise, it was pretty darn delicious. Not to mention it was way cheaper than other almond butter brands.
But as with most Costco products, it was too large! I was getting tired of eating almond butter on toast, so I decided to bake up some almond butter cookies with what was left.
BRILLIANT!
These flourless almond butter cookies baked up slightly crispy on the outside yet gooey and super chewy on the inside.
All quite remarkable since there’s no flour in this recipe! The crunchy peanuts and soft chocolate chips give these almond butter cookies great texture while the salt, brown sugar, and vanilla make this cookie’s flavor drool-worthy.
When you make the cookie dough it may be a little oily from the almond butter separating. Don’t fret, it’s perfectly normal and your cookies will bake up just fine.
If you want more delicious baking recipes like this, check out my cookbook Beach House Baking on amazon. 🙂
Flourless Almond Butter Cookies
Ingredients
- 1 large egg
- 1 cup almond butter chilled or at room temperature
- ½ cup chocolate chips semi-sweet
- ½ cup peanuts roasted and salted, whole or pieces
- ½ teaspoon baking soda
- ¾ teaspoon pure vanilla extract
- ½ teaspoon salt
- ½ cup dark brown sugar packed
Directions
- Preheat oven to 350 degrees. Line two sheet trays with aluminum foil and set aside.
- Combine all ingredients in a Kitchen Aid bowl and mix on low speed until combined, about 30 seconds.
- Portion out with a 1-ounce cookie scoop onto the prepared trays. You should get 16 cookies. Press down slightly with your palm and bake for 11 minutes.
- Remove from oven. Let cookies cool completely before removing from trays. Store in an airtight container.