I don’t normally crave sugary things — I’m more of a savoury kinda gal. But there are times when I want something sweet. But not too sweet. And not too healthy either. Those times I like to make a small batch of peanut butter cookies. The kind that comes from the recipe on the side of a Kraft peanut butter jar has always been my go to.
Or it was anyway. I’ve switched sides and am all about the almond butter these days. So when I crave not-too-sweet pb cookies I make this variation instead:
Chocolate Almond Butter Cookies
Makes about 14 cookies.
- 3/4 cup almond butter
- 1/3 cup honey
- 1 egg
- 1/2 cup chocolate chips (or a chopped up chocolate bar. I happened to have half a Jersey Milk bar in the cupboard so I used that instead)
- 1/4 tsp of baking powder
- 1/4 tsp vanilla extract (optional)
- pinch of sea salt
Set your oven to 350C. Beat the egg in a seperate bowl. In another, larger bowl, pour the almond butter and add the honey, baking powder and salt, then the egg and vanilla extract if you’re using it. Next, fold in the chocolate chips. Spoon the dough onto a greased cookie sheet and bake in the oven for about 10 mins or until golden. Let cool and enjoy with a glass of milk!
Marshmallows pictured were purely for playing “chubby bunny” while cookies were baking. Though I guess you could use them in the recipe too. But stick with the mini ones.
