Saturday, February 9, 2013

Recipe: Almond Butter Chocolate Chip Cookies



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!

Your batter should look something like this. The best part? It is done in one bowl!


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! 

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