If there’s one thing I’ve learned in the kitchen, it’s that baking should not be complicated. Some of the best recipes have the simplest method or the least amount of ingredients. Too many flavors, and a baked good begins to lose focus.
So, if you need a no-fuss cookie, this is it—mostly because you mix just a few ingredients in one bowl with a wooden spoon. This helps ease the busy summer days when time spent in the kitchen may be non-existent.
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
Instead of using chocolate chips, I recommended chopping up chocolate-covered almonds. The added crunch is a great contrast to the otherwise very chewy cookie. I prefer the milk chocolate covered almonds at How Sweet This Is. (I will use just about any excuse to visit this quaint candy shop in Clayton. And this cookie seems like a good one.)
These cookies are chewy, sweet, and flourless. And if you have a jar of almond butter, you’re already well on your way to a batch.
Ingredients:
- 1 cup creamy almond butter
- 1 cup dark brown sugar
- 1 large egg
- 1 tsp. baking soda
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
- 1 cup chopped chocolate-covered almonds or chocolate chips
Instructions:
- In a large bowl, stir the almond butter together with the brown sugar until smooth and creamy. Add in the egg and stir until creamy. Add the baking soda, vanilla, and salt and stir to combine.
- Fold in the chocolate.
- Scoop tablespoon-sized dough balls on a baking sheet and bake at 350 degrees for about 9–10 minutes, or until golden brown. Let cool for about 5 minutes on the baking sheet, and then remove to a wire rack to cool completely. You can store these cookies at room temperature for the week.
Yield: 18 cookies
