When is the last time you had these chocolate coins from the dollar store? My childhood in a nutshell. They’ve not lost flavor since that time, I’ve just gained taste, so I decided that instead of eating them plain, I would incorporate them into a cookie.
Almond butter is ok. It’s like the boringer cousin of peanut butter, which I guess makes it more versatile, but like the coins, it lacks flavor? So I’m hoping to combine two wrongs here and somehow come out with a right, despite worldly wisdom.
This is literally the easiest one-bowl affair.
If this photo had a caption, it would be: Piling on the goods.
Make ’em yourself and tell me what you think, but I didn’t like them. Too salty, not enough chocolate. Except they were soft. Into that.
Almond Butter Cookies
Adapted from Ambitious Kitchen
1 cup all natural creamy almond butter
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon sea salt
about 4 ounces chocolate, chopped (preferably leftover advent calendar chocolates or chocolate coins) or jelly
Preheat oven to 350 degrees F.
In a medium mixing bowl, beat together almond butter, maple syrup, egg, vanilla, baking soda, and salt until smooth and creamy, about 2 minutes. Fold in most of the chocolate.
Drop tablespoon sized balls of dough onto a baking sheet lined with parchment paper, top each cookie with extra chocolate chunks or jelly and sea salt. Bake for 10-12 minutes or until cookies turn a slight golden brown underneath. Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. Makes about 16.