They say that with kids everything is a phase.
This wasn’t particularly helpful in the sleepless nights phase (we’re now in the 4th year of this between the 2 kids).
Nor what I like to refer to as ‘The Limpet phase’ where the kids just want to sit on your hip and cling to you for months on end making every task a one-handed mission.
My four year old is now in one of those phases where if she thinks a food is something new there is 0% chance of her trying it. Nuts (in all forms) are no exception to this rule.
I’ve tried to get creative recently by sneaking healthy food into things I know she will eat such as grated corguette into Mac n Cheese, butternut squash into curry and now almond in these (no way healthy) chocolate chip cookies.
Of course the kids can’t get enough of them which now means I have the opposite problem of hiding food from them (and myself). Maybe this particular phase isn’t too bad…
These Almond Butter Cookies have the look and texture of a great cookie, crispy outside and soft chocolatey inside but with the added flavor of almond. If almonds aren’t your thing, peanut or hazelnut butter would also work well.
You will need 2 baking sheets lined with baking paper.
- 100g melted butter
- 100g almond butter
- 150g soft brown sugar
- 150g caster sugar
- 2 eggs
- 250g plain flour
- Half teaspoon bicarbonate of soda
- 200g chocolate chips
Preheat the oven to 180°C / Gas Mark 4
In a large bowl mix the melted butter, almond butter and sugars together until smooth.
Beat in the eggs and then add the remaining ingredients to form a firm dough.
Roll golf ball sized lumps of dough and place, well spaced (we got a bit excited and some of ours were a bit close together), onto the baking sheets.
Bake for 12 minutes or until they have spread out to large cookies and are golden.
They will be quite soft at first so allow to cool on the baking sheet before removing.