in a word, yum! these almond butter chocolate chip cookies are kind of ridiculously good. i say ridiculously because they don’t have any refined sugar (well, depending on what kind of chocolate chips you buy) nor do they have any butter or other things that make traditional cookies good. they don’t even have any flour! they’d basically be figments of your tastebuds’ imagination if it weren’t for dates and almond butter. aaaaand plenty of chocolate chips.
yes, you read that right: they little balls of deliciousness have just 6 ingredients. dates, almond butter, an egg, some baking soda and vanilla, and chocolate chips. that’s it. and did i mention how good they taste? it’s really kind of silly how good they are, given how simple and relatively healthy they are.
these cookies are a good demonstration of how 1 + 1 can = 3. i had seen recipes for simple almond butter cookies and i had seen recipes where dates were used in place of sugar so i decided to see if i could combine the two concepts and the answer is most definitely yes!
i will say, the texture is a little bit crumbly, kind of like how some peanut butter cookies are crumbly, which makes sense, given that these have a similar formula of ingredients (but are much easier to make and much yummier!). the other thing that i noticed, which you can see in the picture below, is that depending on how long the dough rests in the fridge, the cookies will come out a different color.
the darker cookies were made from dough that had been resting in the fridge for about 5 days (i don’t know how i possibly left the dough alone for so long!) whereas the lighter colored ones were baked right when i made the dough. i slightly preferred the taste of the darker ones as i thought they had a bit more caramel flavor but the difference is subtle and given that cookies NOW are almost always preferable to cookies in the future, i probably wouldn’t delay gratification for 5 days just to let the dough rest. unless i made two batches at once, one for now and one for later…