Thin and Crispy Almond Butter Chocolate Chip Cookies

Name: Thin and Crispy Almond Butter Chocolate Chip Cookies
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 18
Cuisine: Global
Ingredients: 2 Tbsps regular salted almond butter (regular un-roasted type); 1 teaspoons baking soda; 128 grams cup flour or spoon gently and level without shaking cup; 2 Tbsps lightly beaten egg; 118 milliliters granulated sugar; 59 milliliters packed dark brown sugar (light doesnt give same results); 1 teaspoons salt; 315 milliliters semi-sweet chocolate chips; 113 grams unsalted butter; 1 teaspoon vanilla extract

Thin and Crispy Almond Butter Chocolate Chip Cookies might be just the dessert you are searching for. This recipe serves 18. One serving contains 195 calories, 2g of protein, and 12g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. Not Head to the store and pick up regular almond butter, egg, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 22 minutes. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Melt the butter in a saucepan. When butter is melted, add the flour gradually and stir, coating it with butter. Set the time for 3 minutes and cook the butter and flour mixture in the saucepan for 3 minutes, stirring almost constantly to keep it from burning. I’m not sure it will burn easily, but I kept moving it around in the saucepan just in case. After 3 minutes, it will become scraggly.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Remove from heat.

Transfer the flour/butter mixture to a bowl and let it cool completely. This will take at least a half hour – maybe more. It needs to cool. You can cheat and throw it in the refrigerator after it’s cooled at room temp for 30 minutes.Preheat oven to 350 degrees F. Line a few cookie sheets with parchment paper.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

Combine granulated sugar, dark brown sugar, almond butter, baking soda, salt and vanilla in the food processor. Process until smooth and creamy.

Ingredients you will need

Dark Brown Sugar

Granulated Sugar

Almond Butter

Baking Soda

Vanilla

Salt

Equipment you will use

Food Processor

Add the two tablespoons of egg and process until egg is mixed – don’t forget to scrape sides of bowl.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add the cooled faux-roux (butter/flour mixture) and pulse until mixed.

Ingredients you will need

Butter

All Purpose Flour

Transfer to a bowl. If you let the faux-roux cool, your dough should be cool enough to add the chocolate chips. If not, you’ll need to let it cool some more so you won’t melt the chocolate.

Ingredients you will need

Chocolate Chips

Chocolate

Dough

Equipment you will use

Bowl

Add the chocolate chips to the mixture. I use a lot! Dough will be ugly and kind of course/grainy/greasy/shiny. It should be thick enough to drop by rounded teaspoonfuls onto the cookie sheet, but if it seems too goopy, chill it for 30 minutes.Drop well-rounded teaspoonfuls of dough onto the cookie sheets, spacing about 2 ½ to 3 inches apart.

Ingredients you will need

Chocolate Chips

Dough

Equipment you will use

Baking Sheet

Bake cookies for 10-12 minutes or until edges are a deep golden brown. Cool on cookie sheets for about 5 minutes, then transfer to a wire rack to cool and crisp.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack