Almond butter chocolate chip cookies


A lot of my cooking inspiration comes from cookbooks, blogs and TV programs, but a lot also comes from necessity.

I live with flatmates which means that I haven’t got a lot of kitchen cupboard space so I try to use things up before buying something else. And it is actually a fun exercise to come up with something tasty with the ingredients you have at hand.

This recipe is an altered version of peanut butter cookies. I changed the peanut butter for almond butter as I had some I wanted to use up and because I had some chocolate I hand I threw that in too.

This turned out to be a nice combination as the almond butter is less pungent and a more mature flavour than peanut butter so it needed the addition of chocolate to make it interesting.

Serving idea: Break into pieces and serve with three minute icecream and chocolate sauce.


Almond butter chocolate chip cookies, makes 25

275 ml plain flour

1/2 tsp salt

1 tsp baking powder

100 ml caster sugar

100 ml soft light brown sugar

100 g softened butter

100 ml almond butter

1 egg

1 tsp vanilla 

70 g chopped chocolate of your choice

Mix sugars, butter, vanilla and almond butter. Whisk in the egg. Mix the flour with baking powder and salt and add it to the batter. Add the chopped chocolate and stir to combine. Roll the dough into small balls and place on a lined baking tray. Flatten the balls slightly with a fork. Bake in 190-200 degrees for 8-10 minutes.

Impromptu cheesecake with almond butter


When inviting a friend over for dinner the same week as your office Christmas party and other outings, there might not be much time to prepare the meal in question. Luckily, I have a few tricks up my sleeve. Make a nice dip and serve with pitta chips while you make the maincourse. Then whip up an impromptu cheesecake with almond butter and you have a very happy dinner guest.

The cheesecake takes literally minutes to prepare and although the ingredients are quite humble – together they are just awesome. So do try this at home.

Impromptu cheesecake with almond butter, serves 2

6 digestive biscuits

200 g Philadelphia cheese

2-3 tbsp icing sugar

1 tsp vanilla

4 generous tsp almond butter

Crumble the biscuits. Place in a ziplock bag and smash with a rolling pin/ wooden spoon until crumbs. Mix Philadelphia and icing sugar either by hand or with an electric whisk. Layer biscuit crumbs, cheese mixture and almond butter in two glasses. Serve.