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Almond Butter Chocolate Chip Cookies

March 27, 2021 | By Jeremy Scheck | 1 Comment

Gluten free and dairy free, (perfect for passover or anytime) but they taste amazing!

Yield: 2.5 dozen

Almond Butter Chocolate Chip Cookies


  • One 16 oz jar almond butter (I used salted, if not, add some salt)
  • 2 eggs
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 cup of sugar
  • 2 cups of chocolate chips + a bit more for on top
  • Flaky salt for on top


  1. Preheat the oven to 350° F.
  2. Mix all the ingredients except the flaky salt and extra chocolate chips that go on top. It's okay if the dough is just slightly greasy, but it should have a relatively normal cookie dough consistency.
  3. Scoop into cookies, top with flaky salt and additional chocolate chips, bake in batches for about 12 minutes. Make sure to let them cool well before messing with them.
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  1. I live alone so I halved the recipe, ran out of almond butter halfway through measuring so made up the difference with peanut butter. Mixture looked kinda sus so I added a handful or rice flour and the cookies are DIVINE

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