It’s hard to beat a good butter cookie. This chocolate and almond butter cookie recipe with soft centres are simple, tasty and good fun, the perfect cookie to make with your kids.
What I love about these particular chocolate almond butter cookies is that they are made with simple ingredients that you definitely will have in your pantry and refrigerator. Since almond butter is packed with fiber, it adds bulk to these healthy cookies without the need for too much flour, and the flavor is better this way, too.
I use homemade almond butter that has no added ingredients– no added oil, sugar, or salt– but many store-bought brands are available like this, as well. I prefer to use BioBio’s raw almond butter as a more conventional option. It’s natural and full of flavor – making it ideal for this recipe. Pairing the almond butter with a dry, granulated sugar helps these cookies crisp up on the outside. If you do not want to use cane sugar, a great alternative is coconut sugar because it has a lower glycemic index compared to white sugar, so it won’t spike your blood sugar as much.
chocolate almond butter cookies recipe
- one and a half cups of all-purpose flour
- half a teaspoon of baking powder
- half a teaspoon of baking soda
- one teaspoon of cocoa powder
- one quarter of a teaspoon of salt
- half a cup of butter, room temperature
- one cup of sugar
- half a cup of almond butter
- one large egg
- one a half teaspoons of vanilla essence
Preheat the oven to one hundred and eighty degrees celsius and line a baking sheet with parchment paper.
In a large mixing bowl, combine together the flour, baking powder, baking soda, cocoa powder and salt.
In a separate mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the almond butter, egg and vanilla until smooth. Mix well until no streaks of dry ingredients remain.
Shape dough into three centimeter balls and place it on the baking sheet, leaving room between the cookies for them to spread.
Dip a spoon into a little bit of water and gently press down on the top of each cookie to create shape and preferred thickness.
Bake for fifteen to twenty minutes, until the edges of the cookies begin to darken.
Before serving, allow to cool completely.