Almond Butter Chocolate Chip Cookies

Almond Butter Chocolate Chip Cookies

Scarlett and I have gotten addicted to watching…wait for it….the Food Network. It all came about when she was home for a week in early October, sidelined by a nasty case of strep throat and Scarlet fever. (I know! The odds!)  After umpty-ump days of kid’s television, I finally couldn’t take it anymore. So I flipped to the Food Network. We got hooked on watching how all our favourite snacks like ShaSha ginger snap cookies were made while watching the show Food Factory. We also love watching Chef at Home. I think Scarlett likes Chef Michael Smith because he always ends his show by eating the meal with his family so she gets to see his son. I just like his happy-go-lucky attitude. Our favorite show, hands down, is Baking with Anna Olsen. We feel so satisfied after an episode having gotten three or four recipes out of one idea. Scarlett now asks me to tape the shows so she can catch them after she comes home from school.

I really love baking and conjuring up recipes so it’s basically my dream to be Anna Olson–just whipping together the perfect puff pastry. I think it’s also my dream to have her kitchen. I mean, gosh, the woman has entire cabinet drawers devoted to things like flour and sugar. Hello?! I have kitchen drawers devoted to crap. Not Anna. She just breezily pulls open a drawer filled with all purpose flour, digs her measurement cup into it and then tosses her ingredients into a bowl. How decadent is that? Not me. I have to fumble around with a mason jar–shoved to the back of an over stuffed cabinet (spilling part of a bag of polenta while trying to reach said mason jar)–only to find my measurement cup doesn’t fit into the neck. It’s why, for now, I just stick to the easy stuff like muffins and cookies.














These cookies are really just a version of a beloved cookie of mine. Since I was a little girl I’ve always loved those peanut butter cookies that have a Hershey’s kiss pressed into the centre. I know. It’s so basic but I never get tired of them. I’m also pretty sure they were one of the first things I baked. However, Scarlett isn’t a big fan of peanut butter so I decided to switch up the recipe and make a version using almond butter filled with mini chocolate chips. Why just stop at one bite of chocolate is what I say?

Almond Butter Chocolate Chip Cookies


  • 1/2 cup  (1 stick) butter, softened
  • 1/2 cup smooth almond butter
  • 1 cup brown sugar
  • 1 egg
  • 1 1/4 cups spelt flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips


Preheat your oven to 375. Grease a baking sheet with butter.

Cream the butter and the sugar together. Add the almond butter. Next add the egg and mix until fluffy.

Whisk the flour, baking powder, soda and salt together.

Combine the dry ingredients into the butter batter in stages, blending until incorporated.

Add the chocolate chips and mix.

Drop a tablespoon amount of dough onto the cookies sheet and then flatten it a tiny bit with the back of a spoon.

Space your cookies about 1-inch apart. Bake in the oven for 20 to 22 minutes. I consider this the most important step if you want chewy, soft cookies.

Be sure to watch them carefully. If you want more crisp cookies, allow them to bake another few minutes.

Remove from the oven and allow to cool for a few minutes.

Transfer them to a wire rack to further cool. Store in an airtight container for 5 days, if you can actually keep them around that long.

Honestly, if I had the time, I’d make these cookies every day. I may even love them more than my childhood favorite because it’s impossible to not have a bite full of chips.

I like to think Anna would be proud.


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  1. Jenny
    December 01, 07:54 Reply

    I’ve never had almond butter – these sound delicious!

  2. Andrea
    April 11, 15:52 Reply


    Just a quick question about these cookies… I’ve tried them a few times now, following the recipe to a “t” and I can’t seem to get them right… First, if I leave them in the oven for more than 8 minutes, they will be toast, burnt, yuck! Also, they don’t seem as nice as yours look in the picture… mine are thin and greasy. Wondering if I should add more flour? What could I be doing wrong?

    • Laura Keogh
      April 11, 17:19 Reply

      Hi Andrea

      I’m sorry the recipe is giving you a problem. I went back to check it’s measurements since I’ve been know to have a typo but all seems good. Let’s see….are you using the oil from the top of the almond butter in your measurement? I always try to remove it from my measurement. Is your butter measurement correct? You could try adding 1/4 more flour but you’ll likely have a more cakey cookie. Are you using room temperature butter or melting it in the microwave? There was no kitchen trickery with those photos…those are how my cookies come out so I feel badly you’re having a tough time replicating them. Try omitting the oil if you haven’t already as well as increasing the flour. Let me know how it goes…..I’ll wait to hear from you! Good Luck.

  3. Dee
    October 22, 16:29 Reply

    Perfect – now I know what to do with the almond butter I just purchased!!!! Can’t wait to try it out. And your anecdotes are always a fun read!!!!

    • Laura
      October 28, 11:06 Reply

      oh my gosh, Dee, they’re addictive. I hope you give them a try. And thank you for reading and for appreciating my anecdotes and humor.

  4. Irene
    March 03, 11:46 Reply

    Why you chose spelt flour. Can I substitute another flour! Thanks

    • Laura
      April 04, 14:37 Reply

      It’s just what we use in our home. however, you use whatever flour you have at home. It shouldn’t change the recipe too much unless you need to use gluten free flours. Thanks so much for your note. All the best, Laura

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