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Parve
Easy
6 Servings
Allergens 
15 Minutes
Diets
These almond butter chocolate chip cookies are the real deal! They are wonderfully soft and chewy, and have the perfect balance of sweet and salty–a combination that is irresistible. They are ready in less than 20 minutes, are gluten free, dairy free and can be prepared in just one bowl!
1 cup Gefen Almond Butter
1 egg
1 cup packed light brown sugar
1 and 1/2 teaspoons pure vanilla extract
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
1/2 cup Glicks Chocolate Chips
3/4 cup crumbled salted potato chips
Tuscanini Sea Salt (optional)
Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper. Set aside.
In a large bowl, mix together the almond butter, egg, brown sugar, vanilla, baking soda, salt and cinnamon.
Fold in the chocolate chips and potato chips.
Using a tablespoon, scoop the dough and place onto the prepared baking sheets, about 2 inches apart. Gently press down on the dough mounds. Sprinkle the top of each cookie with sea salt if desired.
Bake for six to eight minutes, or until golden. The cookies will look very soft– that’s okay! Allow them to cool for five minutes on the baking sheet. Transfer to a baking rack, and allow them to cool completely.
Yields 18 cookies
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