I’m always skeptical about messing with a classic, but this flourless chocolate chip cookie might just be better than the original. The secret ingredient here is almond butter, which takes the place of regular butter to keep saturated fat levels down. Almond butter also adds nourishing protein, and helps to create a thick dough, too. (My crew was partial to this version, but peanut butter will also work in a pinch.)
Chocolate Chip Almond Butter Cookies
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
1 cup almond butter
½ cup plus 1 Tbsp brown sugar
2 large eggs
1 Tbsp vanilla extract
1 cup old-fashioned oats
1 tsp baking soda
½ tsp kosher salt
2/3 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Combine almond butter, brown sugar, eggs, and vanilla in a large bowl with a hand mixer until blended and smooth.
3. In a smaller bowl, add oats, baking soda, and salt. Stir to combine. Add oats to almond butter mixture, stirring to combine. Gently fold in chocolate chips.
4. Scoop dough by 1 ½ Tbsp, and evenly place 20 cookies across two cookie sheets. Bake nine minutes or until set in middle. Let cool on baking sheet 10 minutes. Transfer to baking rack to cool completely.
NUTRITION FACTS (per cookie): Calories 150; Total Fat 10g (Saturated Fat 2g); Cholesterol 20mg; Sodium 150mg; Total Carbs 15g (Dietary Fiber 2g, Total Sugars 10g, Added Sugars 9g); Protein 4g
CAROLYN WILLIAMS, PHD, RD