½cup(113 g or 1 stick) unsalted butter, room temperature
¾cup(180 g) all natural almond butter
½cup(100 g) granulated sugar
½cup(100 g) packed brown sugar
1large egg, room temperature
1teaspoonvanilla extract
½cup(60 g) unsweetened coconut flakes
½cup(70 g) whole almonds, coarsely chopped
¾cup(127 g) semisweet chocolate chips
Instructions
Preheat oven to 350° F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a standing mixer, cream together butter, almond butter, and sugars until light and fluffy, about 4 minutes. Add egg and vanilla, then beat until well incorporated.
Slowly add the flour mixture to the wet ingredients, and mix on a low speed until just combined. Stir in the chopped almonds, coconut and chocolate chips by hand.
Use a medium cookie scoop to scoop dough (about 1 1/2 tablespoons) and roll into a balls. Place on prepared baking sheets about 2 inches apart. Bake until lightly golden around the edges but still quite soft in the center, 12 to 14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.
Notes
Almond butter: Any all natural variety that is smooth and runny will work. You do not want a dry or stiff consistency. I used the Trader Joe's variety. Mix-in's: You can use all, some or none of the mix-ins (nuts, coconut, chocolate chips). You can also substitute with different nuts, dried fruit or M&M's.Store in an airtight container at room temperature for up to 1 week.Freeze cookie dough for up to 3 months.