Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup packed light or dark brown sugar
- 3 tablespoons almond butter
- 1/4 cup almonds, chopped coarse
Instructions
- Adjust oven rack to middle position and heat oven to 350.
- Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt together in a bowl.
- In a large bowl, whisk the melted butter, egg, and vanilla together.
- Stir in the sugar and almond butter until smooth.
- Stir in the flour mixture and almonds until combined.
- Working with 1 heaping tablespoon of dough at a time, roll the dough in to balls and lay them on the prepared baking sheets, spaced about 2 1/2 inches apart.
- Gently flatten the balls to about 3/4-inch thickness, but don't over-flatten.
- Bake one sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 9-12 minutes, rotating the baking sheet halfway through.
- Let cookies cool on baking sheet for 10 minutes, then serve or transfer to a wire rack to cool completely.
- Store in an airtight container for about 2 days (low-fat cookies stale quickly).
- The dough can be shaped into balls and frozen on a baking sheet.
- Once frozen, transfer to a large resealable bag.
- To bake, arrange frozen cookies on baking sheets and bake as directed, increasing the baking time to 14-17 minutes.