Almond Butter Chocolate Chip Cookies | I love how they turned out: crisp and buttery. Almond butter adds a delicious depth to the cookies, and they’re not overly sweet. | @takeonelizabeth

I try not to bake on Fridays or Saturdays.

Why? Because if I bake Sunday – Thursday, Joe can take the leftovers with him to work the next day. But a Friday or Saturday? We’re much more likely to eat it all ourselves.

And that’s both unhealthy and not in keeping with a formidable lesson our parents taught us when we were young: Sharing is good.

I love almond butter so much. I was first introduced to it as an alternative-to-peanut-butter apple spread. After that initial taste, I ate approximately four dozen apple-and-almond-butter snacks over the following weeks. I couldn’t get enough.

Almond butter is also one of my favorite morning smoothie additions. I like to do a combination of almond butter and almond extract, along with frozen cherries, almond milk, and chocolate protein powder. I call it the cherry amaretto smoothie. So yum.

I originally found this cookie recipe in an old issue of Clean Eating magazine; it’s since been published in one of their cookbooks and is available online as well. I tweaked it a bit this time around because I found that the first few times I made them, the cookies were a little too wet for my liking. I decided to add in some almond meal to see what would happen.

I love how they turned out: crisp and buttery. Almond butter adds a delicious depth to the cookies, and they’re not overly sweet (I cut down on the amount of sugar the original recipe called for as well).

I really need to remember to make these on a Sunday.

These almond butter cookies have a deliciously crisp, buttery texture! | Chocolate Chip Almond Butter Cookies | @takeonelizabeth

Almond Butter Chocolate Chip Cookies

Yield: 30 cookies

Almond Butter Chocolate Chip Cookies


  • 1 cup unsalted almond butter
  • 1 cup almond meal
  • 1 egg
  • ½ cup sugar
  • ½ tsp baking soda
  • Pinch salt
  • About ½ cup bittersweet chocolate chips (I used Ghirardelli)


  1. Preheat oven to 350 degrees.
  2. Combine everything except the chocolate chips in a bowl. Use either your fingers or a spoon to form the dough into balls a little smaller than a tablespoon in size.
  3. Place the balls an inch or two apart on a parchment-lined baking sheet.
  4. Gently press three or four chocolate chips into each ball, slightly flattening the balls.
  5. Bake for 10 – 12 minutes. The cookies should look slightly underdone, just barely brown at the edges.