Almond Butter Chocolate Chip Cookies

I love the process of making desserts.  Usually.

Sometimes, though, all I want to do is dump a bunch of different ingredients in a bowl and get cookies out of it.

Does that make me a bad person?  I think not.


  • 1 egg, brought to room temperature
  • 1 cup almond butter
  • ½ cup dark brown sugar
  • 1 t baking soda
  • ½ t vanilla
  • ½ cup semisweet chocolate chips
  • 1/3 cup sliced almonds
  • Couple teaspoons of granulated sugar, for sprinkling


This is not going to take long, but before we get started I know – it looks like there’s a mistake because there’s no flour in this recipe.  For cookies, it looks wrong, it feels wrong, but just go with it and trust.  This is gonna work. 

Put the egg, almond butter, brown sugar, baking soda and vanilla into a bowl and beat it until everything is well combined.


Stir in the chocolate chips and slivered almonds.


And voila!  You have batter.  Pat yourself on the back, job well done.

Roll the batter into balls, about the size of ping pong balls and place them on cookie sheets lined with parchment paper, 6 cookies to a sheet.  Press down on each ball to flatten it a bit.  (Don’t completely squish it…just flatten it a little)


Sprinkle each ball with some granulated sugar and bake at 350 for about 10 minutes, or until the tops have cracked and the edges start to get a little golden brown.


Leave the cookies on the sheets for a few minutes after you take them out of the oven, then transfer them to a wire rack to cool completely.  Or, eat a couple warm because warm cookies = happiness.


Makes about 18 cookies.  Not a lot, but the process is so easy and the results are so tasty you probably won’t mind.


3 thoughts on “Almond Butter Chocolate Chip Cookies

  1. Hi Cam! What do you think about using peanut butter instead of almond butterbin thus recipe? And natural vs. something like Jif?
    I have peanut butter in my pantry right this second but would have to go get some almond butter (which is also pricier) 🤔


    1. I think you could try with peanut butter! Almond butter is thicker so you might get a slightly different consistency but it should work. I’d avoid using natural peanut butter though. I’m afraid it would separate in the baking process.

      If you try it with peanut butter, let me know how it turns out!


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