Almond Butter Chocolate Chip Cookies: just a little bit different

I almost titled this post something on the order of "a sweet goodbye" or something, because I made these Almond Butter Chocolate Chip Cookies as a farewell treat for my coworkers when I left my old job. But I worried that sounded like I was going to be leaving MassBytes, and I'm not!

So instead, let's talk about how these cookies are a lot like the various variations of flourless peanut-butter cookies that I've made in the past, in that they too are flourless nut-butter cookies, light and soft, but just with a little difference: almond butter! I don't usually buy almond butter since it costs more, but it is really good (if a bit less creamy), and it makes these cookies just different enough that people can't quite put their finger on it. They may suggest that the difference is that these cookies might, perhaps, contain crack - as was suggested to me - and I assure you they do not. Moreover, while I encourage playing with recipes and tweaking and substituting according to your preferences, I don't think crack would be a good addition to these, or any, cookies. Smoke your crack on your own time.

They came out with a great shape - all those crackly ridges! - rather than being kind of flat and limp like some other flourless cookies can be. One thing to be aware of is that when you're mixing the dough, it's going to take a little bit of stirring to get the almond butter to incorporate with your other ingredients, particularly the egg. But it will, I promise! Just keep at it!

So, what do you say? Want to give these Almond Butter Chocolate Chip Cookies a try?