Description
Chewy almond butter cookies with a hint of maple and plenty of chocolate chunks. Perfect for a cozy afternoon treat!
Ingredients
Units
Scale
- 1/2 cups (118 ml) almond butter
- 1/2 cups (118 ml) maple syrup
- 1/2 cups (118 ml) brown sugar
- 1 egg
- 1 tsp vanilla
- 1 3/4 cups (420 ml) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cups (237 ml) semi-sweet chocolate chunks/chips
Instructions
- In a stand mixer fitted with the paddle attachment, beat the almond butter, maple syrup, and brown sugar together until combined. Mix in the egg, followed by the vanilla.
- Add the flour, baking soda, and salt, mixing until just combined. Stir in the chocolate chunks.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350ºF (177°C).
- Line a cookie sheet with parchment paper.
- Roll dough into balls and place them 2 inches apart on the cookie sheet. Flatten just slightly before placing them into the oven to bake for 8-10 minutes.
- Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- To prevent the cookies from spreading too thin, chill the dough for at least 4 hours, or preferably overnight.
- Substitute chopped pecans or walnuts for a portion of the chocolate chunks to add textural variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 10