Almond Butter, Chocolate and Coconut Cookies
Adapted from Martha Stewart.
You could also make this with natural style peanut butter but I love the flavor of the almonds in this cookie. If using smooth almond butter, you could add ¼ cup chopped almonds to the dough for more crunch.
Servings: 24 - 36 cookies
Calories: 126kcal
Ingredients
- 1 ½ sticks unsalted butter softened
- 1 cup old fashioned oats
- 1 cup plus 2 Tbsp. all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- ⅓ cup granulated sugar
- ½ cup dark brown sugar
- 1 egg
- ½ cup chunky almond butter
- ½ cup shredded coconut
- ½ cup semi sweet chocolate chips
Instructions
- In a medium saucepan, melt ½ of a stick of butter over medium heat. Add the oats and stir, cooking the oats until golden brown - about 6 minutes. Remove pan from the heat and cool.
- Pre heat the oven to 350 degrees. In the bowl of a mixer, combine the remaining butter and the sugars and beat until light and fluffy. Add the egg and beat until combined. Add the almond butter and beat until mixture is thoroughly combined. Add the oats and the coconut and mix on low speed to combine. Add the flour, baking soda and salt and mix until combined. Stir in the chocolate chips.
- Using a tablespoon (or ¾ oz scoop) scoop the cookie dough and place on parchment lined sheet pans, spacing about 2 inches apart. Bake cookies for 12 - 14 minutes or until golden brown on the edges. Cool and store in an airtight container.
Nutrition
Calories: 126kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 146mg | Potassium: 93mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Calcium: 28mg | Iron: 0.9mg