The way I see it, there are 2 ways to deal with
rainy snowy days. You can order a pizza, put on your jammies and watch an old movie or you can bake cookies.
Today I’m going the cookie route.
When it’s gloomy out and you might be feeling a little gloomy yourself, you don’t want crazy, fancy cookies. Save the macarons, cutesy cut-outs, and sandwich cookies for another occasion. We’re looking for classic: crisp, crackly exterior with a chewy center. Chocolate? Good idea. Peanut butter? Maybe if I had some…let’s try almond butter instead. Chocolate and almonds. Might as well toss in some coconut and go for an Almond Joy sort of thing.
Get your butters out to soften and gather up the rest of your ingredients. We’ll be baking in no time. Chop a bar of dark chocolate. Barely chop a handful of whole almonds to add extra crunch. Grab the bag of big, beautiful flaked coconut. Measure out your sugars, flour, soda, salt, egg, and vanilla and go.
Cream the butters with brown and white sugars. Add an egg and a spoonful of vanilla. Mix in the dry ingredients, then fold in the goodies.
Spoon the dough onto parchment-lined baking sheets. We’re not messing around here; we’re making golf ball-sized rounds of dough. Give them plenty of space on the cookie sheet so they have room to spread. Pop them in the oven and pour the milk.
Rain, rain, go away? On second thought, with these cookies in my repertoire, the rain can come and stay.
- ½ c. Unsalted Butter, softened
- ¾ c. Almond Butter
- ½ c. Sugar
- ½ c. Brown Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- 1½ c. All-Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Kosher Salt
- ½ c. Unsweetened Coconut Flakes
- ½ c. Whole Almonds, coarsely chopped
- 2 oz. Bittersweet Chocolate (I use Ghirardelli 60%), finely chopped (or substitute ½ c. bittersweet chocolate chips)
- Preheat oven to 350°. Line 2 baking sheets with parchment paper.
- Cream butter, almond butter, and sugars until smooth. Add egg and vanilla, beat until well-incorporated. In a medium bowl, whisk together flour, baking soda, and salt. Add to the creamed butters and sugars and mix on a low speed until just combined. Stir in the remaining ingredients.
- Make 1 in. balls of dough (about 2 tbsp.) and place on prepared baking sheets. Use the palm of your hand to flatten each ball slightly. These are pretty big cookies--don't crowd them. I baked just 6 per pan. Bake until lightly golden around the edges but still quite soft in the center, 12-14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Serve with ice cold milk.
Looks yummy!! I will need to try these out!
YES!!! I was just sitting at my desk, making out a grocery list and trying to decide between baking an apple pie or something chocolate-y to get Dad and I through this @#!%^&*?! weather and checked on my favorite website – bingo! I will be making these tonight (and possibly the apple pie tomorrow – counting on a snow day!)
and I will save some for L!
Language, language! And apple pie…I’m on my way over.
These cookies look AMAZING! I love almond butter and I love the chunky look of these. Pinning them to try.
What do you use to post your recipes, by the way? I really like the layout of that box!
Rosie @ Blueberry Kitchen says
Oh yum, your cookies look so delicious!
these sound yummy! love the almond and coconut.
I was going to make a chocolate coconut cake tonight, but I am making these cookies instead. They look fabulous. All of my favorites.
Mine, too! I never get sick of the coconut, almond, and dark chocolate combination. Hope you like the cookies!
Anne Garcia says
Saw the pic on Food Porn Daily, and have added to my bake list for this weekend, when my BFF is visiting. They look awesome, and I can only hope I don’t manage to screw them up (for some reason, my cookies always come out flat).
Hope you like them!
Pardon my ignorance – are these gluten-free? If not, how could I make the recipe gluten-free? I ask not for myself but for friends who have gluten issues. Thinking about making these for a Fourth of July ice cream sandwich bar 🙂
These cookies are not gluten free, however another website has adapted my recipe to be gluten-free by using almond flour rather than wheat flour (http://reciperebuild.com/recipes/kid-friendly/gluten-free-almond-butter-chocolate-chip-cookies/). Take a look and go from there. Ice cream sandwiches sound awesome, by the way.
Awesome! Thanks so much. Maybe a blend of almond and coconut flour would be nice…
I’ve made these twice now… Neither time have they spread out … They are still amazing tasting but I wish they’d be flatter … What do you think I’ve done wrong?!?!
Try flattening the dough balls slightly before putting them in the oven. I’ll add that to the instructions, as I know it was a concern for someone else too. Good luck and thanks for the feedback!
I’ve made these a few times now as they utilize all my favorite ingredients that I often have on hand. I recently brought them to a party where the attendees were from all over the world- China, Russia, India, Mexico, Germany, etc and they were a HUGE hit! I tested the hypothesis that everyone loves these cookies and it’s true. 🙂 Thanks Sarah!
Oh my! Thanks, Josie!
Jeanette Nuqui says
I’ve made these several times and they are amazing! People are always impressed. Thank you so much for sharing the recipe. 🙂