Description
Nutty, chewy, salty, sweet almond butter cookies with dry roasted almonds, dark chocolate chips and kettle cooked chips. Everything you need to satisfy all of your cravings.
Ingredients
- 2 cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ½ cups Roasted Almond Butter
- ½ cups Salted Butter, Room Temperature
- ½ cups Coconut Sugar
- ½ cups Raw Cane Sugar
- 2 Large Eggs, Room Temperature
- 1 teaspoon Vanilla Extract
- ½ cups Dry Roasted And Salted Almonds
- ½ cups Lightly Crushed Kettle Cooked Chips
- ½ cups Dark Chocolate Chips
Preparation
Preheat oven to 350ºF.
In a large bowl, sift together dry ingredients and set aside.
In the bowl of your stand mixer, combine almond butter, butter and both sugars. Beat with the paddle attachment until light and creamy. Add eggs, one at a time and beat until light and fluffy. Add vanilla and mix well.
Add flour in 3 additions, waiting for flour to be fully incorporated before adding more. Scrape the bowl as necessary. Fold in almond, potato chips and chocolate.
Roll in to 2-tablespoon-sized balls and place on parchment-paper-lined baking sheet. Bake for 12–14 minutes (mine took 14). Cookies will appear underdone.
Allow to cool completely on the baking sheet (or eat warm). Cookies will keep for 3–5 days in an airtight container.
