My favourite kind of study
break is the kind that involves baking. I was craving something sweet but
didn’t want to spend hours in the kitchen with several dishes to wash. So, with
some inspiration from the classic Kraft Peanut Butter
Cookies, I came up with this chocolate chip cookie recipe.
This is a great alternative for individuals looking for a gluten free
cookie. The end result is a great chewy cookie to go
with a tall glass of milk!
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| Your batter should look something like this. The best part? It is done in one bowl! |
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Almond Butter Chocolate Chip Cookies
- 1 cup all natural almond butter
- 1/2 cup sugar
- 1 egg
- 1/2 cup chocolate chips (dark or semi-sweet)
Directions:
1. Preheat oven to 325oF
and line baking sheet with parchment paper.
2. Mix almond butter,
sugar, and egg in a bowl using a spatula. Fold in chocolate chips.
3. Roll into 24 balls and
place on baking sheet about 4 inches apart. Flatten with your hand.
4. Bake in preheated oven
for 20 minutes.
5. Cool on baking sheet
for 5 minutes. Remove from baking sheet and cool completely on wire rack or
plate before serving.
Enjoy!
