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Almond Butter Chocolate Chip Cookies

August 5, 2011

We have a long tradition of chocolate chip cookies in our family. If you follow World Plates you know already that sentimentality ranks high for me and carrying on traditions, especially related to foods, inspires many of my recipes. My Grandmother, Lenoir Hood Miller, made chocolate chip cookies like no one else. She kept a cookie jar named Peter Put and Take filled with those crisp-on-the-outside, chewy-on-the-inside treats for hungry grandkids and their friends. I have vivid memories of standing on a chair “helping” her make these. She followed the recipe on the back of the NESTLÉ® TOLL HOUSE® chocolate chip bag and always stirred by hand. Hand stirring  is what Granny Girl told my cousin’s wife Susan is how the love gets in. Granny moved from her home in Wilmette the same year I was born so I was only witness to her talents during Spring break when we visited Bethesda, MD each year and the two weeks she’d stay with us during the Summer. She passed away when I was in 7th grade but I feel like a have a good sense of who she was thanks to an oral history she gave in 1974 and was recently made available on line. 

Fast forward to 2011.  A neighbor and friend, Barbara, was telling me about the chocolate chip cookies that another neighbor Paige made. Paige’s husband Rod is the beer maker who inspired my last post using his 1815 Oak Stout to make ice cream. I figured what comes out of their house must be good so gave her recipe a try. The first batch I made exactly as directed and they were good. The next batch I modified slightly by adding a touch of vanilla extract and by pressing the dough down with a sugar-coated glass…and they were really good. They are gluten-free and packed with protein thanks to the main ingredient, almond butter. While not at all the same as Granny Girl’s cookies these are now on our top 10 list for nutrition packed snack “treats”. They are rich and not too sweet and if Peter Put and Take were still around, he’d soon be empty from hands reaching in for seconds.

Almond Butter Chocolate Chip Cookies

Basic recipe from Clean Eating with a few small changes


Makes  22-24 cookies

  • 1 cup unsalted almond butter, stirred well
  • 1 cup raw (turbinado) sugar or Sucanat (3/4 for dough,1/4 cup for pressing cookies flat)
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract (not in original recipe)
  • 1/4 tsp sea salt plus a little more for mixing with sugar for pressing on top
  • 3 oz dark chocolate (70% cocoa or greater), broken into small pieces (or 3 oz. mini semi-sweet chips)


Preheat oven to 350°F. In a medium bowl, stir together first 6 ingredients until blended. Stir in chocolate pieces or chips.

Make tablespoon sized balls or use a small cookie dough scoop to make balls uniform in size. Place onto silpat mats or parchment-lined baking sheets. Press down with a flat bottomed cup dipped in raw sugar and a sprinkle of sea salt. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets.

Dough will be sticky

Roll dough into tablespoon sized balls

Flatten dough balls using a cup dipped in raw sugar and a smidge of sea salt – ahhh

Bake for 10-12 minutes, leave on baking sheet until cooled

7 Comments leave one →
  1. August 5, 2011 9:35 am

    What a clever idea to dip the glass in sugar before falttening the cookies.
    Have a happy weekend.
    🙂 Mandy

    • August 7, 2011 8:05 pm

      Thanks Mandy, I have a few other recipes that call for this step and like the results so gave it a try with this and found I liked the cookies much better than leaving them so thick. The extra bit of raw sugar on the bottom of the glass also adds a little crunch to the outside of them..and the extra sea salt gives that great sweet/salty contrast.

  2. August 7, 2011 7:49 am

    Cooking with Granma was always a treat and we always niggle at who’s turn it was to stir the bowl, Grandma always let each of a us have a turn, stirring in the Love….and bringing on the sunshine..Perfect Cookies! x

    • August 7, 2011 8:07 pm

      How lucky are we to have had such wonderful Grandmothers?? That’s why I like to pass our family traditions along in hopes of creating good memories for the next generation…

  3. August 19, 2011 8:35 am

    These look so good! Will make for my honey this week! Thanks

  4. Andrew permalink
    September 3, 2011 1:42 pm


    I was really craving your salted caramel the other night which lead me to log on to see your latest recipes. I’m glad to see some sweet stuff!

    ps- I just got a job at Duke University in Durham. There are lots of great spots to eat and Wendy and AD to see if you could make a trip!!!!

    Andrew Burd

    • September 3, 2011 3:14 pm

      Congrats on the job Andrew! and how fun to be close to Wendy and AD… and Amanda in Chapel Hill. Let me know what you’re going to be doing. I would So love to see you all. Sarah and I have been visiting colleges! YES, she’s a senior. WIll keep you posted. Try making these cookies, they are the bomb BUT replace about 2 tablespoons of the sugar with brown sugar and they get chewy and even better.. I need to put an adendum on the recipe as I discovered the brown sugar trick after I posted it..
      Love to you all down NC way!!

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