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 I let the jar sit 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 and I was getting tired of eating almond butter on toast so I decided to bake up some almond butter cookies with what was left.
These flourless almond butter cookies bake 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 memorable.
When you make the cookie dough it may be a little oily from the almond butter separating. Don’t worry, it’s perfectly normal and your cookies will bake up just fine.
Flourless Almond Butter Cookies
- 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.