I received SO much positive feedback on my post about Peanut Butter Chocolate Chip Cookies, but also a few questions. “Peanuts are one of the most common allergens out there, can this recipe be done with Almond or Cashew Butter?” The answer is YES! And I’m tempted to say the Almond Butter recipe is a bit tastier, especially if you use Justin’s flavored Almond Butters like Honey, Maple, or Vanilla!
I also noted in my Peanut Butter Chocolate Chip Cookie recipe that the bigger the cookie, the harder it was for the cookie to stay together, so this time around I decided to make smaller, bite sized cookies! The result? Firmer and crispier cookies that makes indulging fun and guilt-free.
What You Will Need:
1 Cup Almond Butter (I used Justin’s Honey Almond Butter)
1/2 Cup Brown Sugar
1 tsp Baking Soda
Vegan Chocolate Chips of your choosing!
What You Will Do:
Combine Almond butter, Brown Sugar, Egg, and Baking Soda in a large bowl.
Once mixed, add your chocolate chips and fold into the batter!
Place a sheet of parchment paper on a baking tray and scoop quarter-size balls of batter onto the tray.
Bake on 350 for ~9 minutes for softer cookies, and ~11 minutes if you want crispier cookies!
That’s it! You’re done! This recipe yields 50-60 cookies with a 1-1.5″ diameter. It is the perfect after school snack for your kids and their friends, or for yourself when you desire a small, sweet bite after a meal.