I entered my name on a Barney Butter contest on Instagram and I won! I got a fun package delivered to my home with a variety pack of their almond butter and I couldn't wait to try the Chocolate Almond Butter in a cookie recipe.
I originally found this recipe idea on the blog Belle of the Kitchen for Flour-less Almond Butter cookies, but I had a few changes to make it my own.
Chocolate chips, cherries, almond butter... how could you go wrong? The chocolate chip and cherry ratio to cookie is unbelievable.
Makes 24 cookies
1 cup almond butter (I used Barney's Chocolate Almond Butter)
2/3 cup brown sugar
1 tsp baking soda
1/2 cup dark chocolate chips (I used Enjoy Life brand, half dark chocolate chips, half dark chocolate chunks)
1 tsp vanilla
1 large egg
1/4 cup chopped, unsweetened, dried cherries (I used Trader Joe's unsweetened dried bing cherries)
Preheat oven to 350 degrees Fahrenheit
Mix almond butter and brown sugar in a stand mixer (or mix by hand) until well combined.
Add egg, vanilla and baking soda to combine. Gently fold in chocolate chips and cherries.
Pack a cookie scoop with the dough and evenly scoop out on 2 parchment lined baking sheets.
Bake at 350, for 9-11 minutes. If using 2 racks, switch the cookie sheets half way through.
Let cookies cool and store in an air tight container for a few days!