Until I discovered Pip and Nut I wasn’t a nut butter fan; I was convinced I didn’t like peanut butter, nor had I tried almond butter… but when working with them a while back I discovered how much I had been missing and just how much I did love nut butters. Whilst peanut butter does hold a special place in my heart, almond butter is where my true love lies!
This is my recipe for my absolute favourite signature cookies, they are my go to chocolate chunk cookies that can be adapted to so many different flavours, and also made vegan and/or gluten free! Normally I made these as ‘triple chocolate chunk cookies’ but I have played around with the recipe and created these crunchy almond butter cookies using Pip and Nut Crunchy Almond Butter.
Since realising my love of nut butters I have tried lots of different brands and types and I always come back to Pip and Nut. There’s just something about their butters that make them leagues above other brands and I am completely obsessed.
- 100g Almond butter – you can use crunchy or smooth but I like the addition of the pieces of nuts in the crunchy one – it adds to the cookies!
- 100g Dark Chocolate
- 90g Butter/Vegan butter
- 1 teaspoon vanilla essence
- 150g Self Raising Flour
- 100g Light brown sugar (you can use white sugar but light brown tastes so much nicer!)
- Preheat the oven to 180’c and either grease or line a baking tray with baking parchment.
- Start by melting 100g of almond butter in a heatproof bowl over a saucepan of water or heat in the microwave, ensure its piping hot and completely melted
3. Add in the butter, vanilla and the sugar, because of the nut butter being so hot and melted it makes it so much easier to mix the sugar and butter in to form a gooey delicious mixture!
4. Slowly add in the flour until it combines into a ball – if it’s still a bit sticky then feel free to add a little more flour but it should be quite squidgy (not the type of consistency that would roll out)
5. Once the flour is combined add the dark chocolate chunks- feel free to mix this up, I like to use a bar of dark chocolate chopped up into chunks but you could use chocolate chips, vegan chocolate, milk or white chocolate, chocolate buttons …the possibilities are endless, this recipe is really versatile!
6. Once all of the chocolate is mixed in well and even throughout the mixture create balls of dough as big or as small as you like, I tend to make this into about 10 cookies which come out the size of bakery cookies but you could probably make about 15/16 smaller cookies.
7. Place the balls on the tray and flatten into blobs about 1cm thick (just press them down with your palm – nothing too fancy!)
8. Bake in the oven for 10 minutes then check them – they normally need about 15 but I like to check them after 10 then pop them back in for another 5. After 15 mins is up take them out, they might not look cooked but if they’re golden on the edges then they are done, leave them on the tray to cool and they’ll completely harden. (mine have still looked completely wet in the middle before which is deceiving but they are actually done!)
What I love about this recipe is that if you have the basic ingredients you can really play around with the flavours without ruining the recipe. Because there’s no egg in the mixture it’s so easy to make them vegan by simply swapping the butter for vegan butter and again; you haven’t drastically changed the recipe. You can also switch for gluten free flour and make them GF too. If you have the basis of the recipe you can switch the type of chocolate you use, or switch it up completely and use dried fruit, Nuts, Ginger, marshmallows, sweets, other chocolate treats, sprinkles …anything! Let me know if you try this recipe and what you use, but I defo recommend the dark chocolate and almond butter combo…it’s amazing.
Disclaimer: The Almond butters were gifted to me for this post, but all opinions are my own and I haven’t been paid to say anything! – ya girl just loves almond butter.