All year long I troll for recipes that can also be used during Passover, and this cookie recipe was just one of those finds. The recipe is flourless but also good enough to eat whether its Passover or not – and best of all, SUPER simple to whip together.
Here is the original recipe which actually calls for peanut butter instead of almond butter.
1 cup almond butter
1/2 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chocolate chips
1/2 cup chopped walnuts or almonds
Preheat oven to 350 degrees.
Mix together first four ingredients until smooth. Fold in chocolate chips and walnuts.
Bake for 11 minutes, and then let cool for 5 minutes while cookies remain on the baking sheet. Transfer to baking rack to cool completely.