MAPLE ALMOND BUTTER CHOCOLATE CHUNK COOKIES

Maple Almond Butter Chocolate Chunk Cookies

http://sallysbakingaddiction.com/2016/01/22/maple-almond-butter-chocolate-chunk-cookies/

yield: 12 COOKIES

prep time: 10 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTES, PLUS COOLING

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These are very, very good.  Any chocolate chips would be good.  Was super easy if the almond butter is already made.   Liked that it only made one cookie sheet (less for me to eat :-))  Used brown sugar.  Want to go to Trader Joe's to get some coconut sugar.  Could easily get away with using less chocolate chips if wanted.  I did do the sea salt (just a little sprinkle) was good, but would be good without it too.  Will definitely make these again.

UPDATE: Tried these with different chocolate chips.  Didn't like it like I thought I would.  From now on will stick to what is listed in recipe.  One my last batch I didn't have quite enough almond butter so I used some of the powder peanut butter.  They were still really good.  WinCo has coconut sugar in bulk.

Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!

Ingredients:

• 1 large Eggland's Best egg
• 1 cup (250g) maple almond butter, at room temperature or cold (not warm)1
• 1/3 cup coconut sugar (or light/dark brown sugar or even maple sugar)2
• 1 teaspoon baking soda
• 3/4 cup (140g) chopped dark chocolate or chocolate chips
• sea salt for sprinkling

Directions:

1. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chunks until combined-- save a couple for step 3.
3. Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
4. Bake for 10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
5. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

Additional Notes:

1. I encourage you to use my homemade maple almond butter. If not, you can use commercial almond butter (Justin's brand makes a tasty maple almond butter!). However, the type of almond butter you use will alter the cookies texture slightly. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread too much. An equal amount of peanut butter or other nut butter can be used instead of almond butter.
2. Instead of coconut sugar, you can use light brown sugar, dark brown sugar, or maple sugar. Do not use a liquid sweetener like maple syrup, honey, or agave.