These delicious and flourless cookies will have you coming back for more. Experience the slightly sweet and nutty flavor combination this recipe creates between our Pure Vanilla Bean Extract "Blend" and Pure Almond Extract. These treats are sure to be a hit!
Almond Butter Chocolate Chip Cookies
¼ cup almond flour
1 cup chunky almond butter
¾ cup coconut sugar
1 large egg, lightly beaten
½ tbsp. baking soda
1 tsp. Sonoma Syrup Co. Pure Vanilla Bean Extract "Blend"
½ tsp. Sonoma Syrup Co. Pure Almond Extract (brings out nutty flavor)
¼ tsp. salt
¾ cup semisweet chocolate chips
2 oz. Bittersweet Guittard Bar, chopped
½ cup chopped pecans
Preheat oven to 350 degrees and line the bottom of two half sheet pans with parchment paper.
In a large bowl, stir together almond flour, almond butter, sugar, egg, vanilla extract, baking soda, and salt until well combined.
Mix in chocolate chips and pecans.
Use a small ice cream scoop to measure out dough in tablespoon sized scoops 2 inches apart on two baking sheets.
Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through.
Cool 5 minutes on sheets; transfer cookies to racks to cool completely.
Non Diary. Gluten Free. Low Sugar. Can use Tahini paste substitute partial almond butter for a butter flavor.