These cookies are amazing but SO addictive! If you prefer peanut butter, feel free to swap in the equivalent amount and instead of slivered almonds try 1/2 cup of roasted peanuts or a nut of your choice.
1 cup almond butter (I made my own, recipe is below)
1/2 cup light or dark brown sugar (I used dark brown sugar)
1/2 cup granulated sugar (I used cane sugar)
1 teaspoon baking soda
2 tablespoons maple syrup
1 teaspoon vanilla
Pinch of salt
1/2 cup slivered almonds (I used almond halves)
1/2 cup semisweet chocolate chips
(You can use the same amount of mini chocolate chips – The brand “Enjoy Life” are free from: gluten, dairy, peanut, tree nut, egg, soy, fish, shellfish, casein, sesame, sulfites and potato)
Preheat oven to 350 degrees.
Grease a baking sheet with butter and set aside. (Much better to use parchment paper)
In a large bowl, stir almond butter and sugars together until well combined.
Add egg, baking soda, maple syrup, vanilla and salt and mix well. Stir in the almonds and chocolate chips.
Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball.
(Way too sticky to roll into balls, used a spoon and a mini spatula)
Place on cookie sheet about 1 inch apart. Bake 10 to 12 minutes, until lightly browned. Cool for 5 minutes.
(Let them bake for 8-10 mins although this will depend on your oven)
I tripled the recipe! I make them smaller in size, they spread out too much. Cooked them for 10 minutes which was perfect.
Homemade Almond Butter
Yields: 1 1/4 cup almond butter
2 C Almonds (4c)
1T raw honey (optional)
½ tsp sea salt (optional)
2T grapeseed oil
Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.
*Chef’s Note: If using soaked, dehydrated almonds, you may need to add a little oil. I added 2T grapeseed oil and that was perfect.
Makes about 2½ dozen
Prepared, tried and tested by: Irene Ferguson
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