Almond Butter Cookie Bars
Warm and gooey almond butter cookie bars with chocolate chips have classic chewy cookie edges, with soft, fudgy centers. Divine with a glass of milk!
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- ½ tsp baking powder
- ½ tsp salt
- 6 Tbsp unsalted butter, melted (3/4 stick)
- 1 cup brown sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- ½ cup almond butter*
- 1 tsp vanilla extract
- ½ cup chocolate chips (plus more for topping, if desired)
Instructions
- Preheat the oven to 350° Fahrenheit (176° Celsius). Line an 8x8-inch square baking pan with parchment paper. Set aside.
- In a medium bowl, whisk together dry ingredients (except chocolate chips). Set aside.
- In a large bowl, vigorously whisk melted butter and brown sugar for at least 1 minute. Add the egg, egg yolk, almond butter, and vanilla extract. Whisk until combined.
- Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined, with no flour streaks. Gently fold in chocolate chips.
- Press the dough into the baking pan. (Use the spatula to make sure it's even on top.) Bake for 30-35 minutes, until the edges are golden brown and it's just set in the center.
- Let cool, then slice into bars!
Notes
*If using almond butter that's JUST ground almonds (thick, not drippy), blend your 1/2 cup of almond butter with 1 tablespoon of oil (avocado oil, canola oil, or melted coconut oil) before adding it to the dough. This will ensure it has the right consistency.
How to Separate an Egg Yolk: gently crack an egg on the rim of a bowl (as close to the center of the shell as you can). Pull the egg shell halves apart over the bowl, letting the yolk settle in one half. Let the egg whites run over the edge of the egg shell half. Then, carefully transfer the yolk into the other shell half, letting more egg whites run off. Repeat until most of the egg white is gone and just the yolk remains.