Dark Chocolate Almond Butter Crisp Cookies (Printable Version)
Crunchy, chewy almond butter cookies with dark chocolate chunks
# What You'll Need:
→ Wet Ingredients
01 - 1 cup creamy almond butter
02 - 3/4 cup brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon fine sea salt
→ Add-ins
08 - 3/4 cup dark chocolate chips or chunks (ensure gluten-free)
09 - 1/2 cup sliced almonds
# How To Make:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, combine the almond butter, brown sugar, and granulated sugar. Beat with an electric mixer or sturdy spoon until the mixture is smooth and creamy.
03 - Add the egg and vanilla extract to the bowl. Mix until fully incorporated and the batter is uniform.
04 - Sprinkle the baking soda and fine sea salt over the wet mixture. Stir gently until just combined — avoid overmixing.
05 - Fold the dark chocolate chips and sliced almonds into the dough using a spatula, distributing them evenly throughout.
06 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each mound slightly using your fingers or the back of a spoon.
07 - Bake for 10 to 12 minutes, or until the edges are golden and the centers appear set.
08 - Remove the baking sheets from the oven. Allow the cookies to rest on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies have that impossible magic texture where the edges snap and the center stays chewy and soft, which honestly feels like you are getting two treats in one.
- You do not need a single specialty flour or weird gum, just almond butter doing all the heavy lifting, so the ingredient list stays wonderfully short.
02 -
- These cookies are incredibly fragile right out of the oven and will crumble if you try to move them too early, so those five minutes of waiting on the pan are non-negotiable.
- Natural almond butter with no added oils is the secret to the right texture, and I learned this the hard way when a batch with stabilized almond butter spread into one giant puddle.
03 -
- If your dough feels too wet and sticky to scoop, pop the bowl in the refrigerator for 15 minutes and the almond butter will firm up enough to handle easily.
- Press a few extra chocolate chips into the tops of each cookie right before baking for that bakery-style look that makes people think you spent way more time than you did.