I’m so excited about sharing this recipe with you because I’m pretty certain it’s the yummiest chocolate-chip cookie that I’ve ever eaten. On top of that, they are gluten free! They are based on the ever popular peanut butter cookies but are made with almond butter instead. If you can’t eat peanuts these are perfect for you!
250g (a whole jar) almond spread/butter
3/4 cup brown sugar
1 large egg
1/2 tsp bicarbonate soda
1/4 tsp salt
100g dark chocolate, chopped into small chunks
Preheat your oven to 180°C. Line a baking tray with baking paper.
In a mixing bowl, stir together the almond butter, brown sugar, egg, bicarb soda and salt. Make sure all the ingredients are well combined. Add the chocolate chunks and stir through.
Place the mixing bowl in the fridge to firm up for 15 minutes.
Take walnut size balls of mixture and place evenly on the baking tray, leaving sufficient room for the cookies to spread when they bake.
Bake in batches for 10-12 minutes or until lightly browned. Remove from the oven and cool for 10 minutes on the tray then carefully move to a wire rack to cool completely and become firm enough to handle(around 15 minutes).
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.