Saturday, August 16, 2014

Chocolate Dipped Almond Butter Bites

Almond Butter, where have you been all my life???  I know, you were right there on the shelf, just below my beloved peanut butter, but I never noticed you.  And when I did, I didn't have the nerve to try.  Then one day I needed you for a recipe.  You sat in my fridge for a few weeks and I wondered, "What should I do with the rest of this?".  Somehow, thankfully, you talked me into spreading you on a waffle after the kids went to school...  And it was love.  Pure, brilliant, why-did-I-wait-so-long love.  Almond Butter?  I love you.

Such is my relationship with my now beloved almond butter.  We've gotten to know each other so well I've actually started making it myself so I'm never without its awesomeness.  Almond butter hasn't been embraced by my family like me, making me feel like we have something special... Almond Butter and I.

Hence, when looking for treats to bake I frequently reach for the 'ole peanut butter and then everyone is happy.  But yesterday, I didn't.  Yesterday everyone in the family left.  My husband flew himself off to the Big Island of Hawaii for "work", Liv spent the day and night with a girlfriend and my son worked and was out late.  And the Gluten Free Peanut Butter Cookie recipe from Cooking Light that flashed through my facebook feed stopped me in my tracks.  How would it be with almond butter?

I can tell you how it would be with almond butter.  Fabulous.  Amazing.  Even spectacular!!  Easy to whip together and baked into little bites, their version of the recipe called for mini chocolate chips.  But I didn't have any, so... why not melt dark chocolate and dip the little guys?  Done.

Tossing the bites into the fridge to firm up I forgot about them for a few hours.  Then finding them as I thought about dinner for myself, I pulled a cookie right from the fridge.  Cold, and a little hard, the chocolate cracked as I took my first bite and the cookie yielded a firm, yet giving texture.

Taking them out to photograph the humidity immediately clung the the chilly chocolate and the chocolate and cookie softened up to a lovely, soft, full of fabulous almond butter taste.  Preferring the fresh from the fridge, though, I replaced the plate after our photo shoot, and while working around the house I'll admit to stopping at the fridge nearly every time I passed.

Leaving a handful on the plate, the pups and I made our way to bed, and I think I might have even dreamed about my new almond butter loves.  The next morning I thought, "Maybe just one before breakfast...", but my dreams were dashed as I opened the fridge to find an empty plate, plastic wrap sticking up just wide enough for an 18-year old male hand to fit through, and a note.  "These are good".

Luckily... I know how to make almond butter.

Chocolate Dipped Almond Butter Bites
The perfect size for just a bite or two, I find these chocolate dipped beauties to be best chilled, right out of the fridge.
I made my own almond butter for this recipe (Blendtec Twister jar and Trader Joe's 50% salt almonds - blended for about 90 seconds) and haven't tried these with store bought almond butter which tends to separate and be a bit more oily.  Cooking Light makes their original recipe with reduced fat peanut butter, a firm, not very oily butter.  Hence, I would make sure to stir store bought almond butter well, or even perhaps use almond butter with the oil poured off for a thicker butter.
Adapted from Cooking Light
Printer Friendly

1 large egg white
1/4 tsp salt
1 cup almond butter (or peanut butter - CL recommends reduced fat)
1/3 cup granulated sugar (I used 1/4 cup... but I'm not a big sweet fan)
1/4 cup brown sugar
melted dark chocolate

Preheat oven to 375º and line baking sheets with parchment paper or a silicone mat.

Place the egg white and the salt into a medium bowl and whisk until frothy.  Add the almond butter and sugars and stir very well to combine.  Set aside and allow to sit for about 10 minutes.

Place tablespoon sized portions onto your prepared baking sheets, and gently flatten each cookie with the palm of your hand or the bottom of a glass (oil the bottom lightly so they won't stick).  Bake for 10 minutes, or until lightly browned.  Allow to cool on the baking sheet for a few minutes, then remove to a wire rack to cool.

When cookies are cool, melt dark chocolate.  Gently dip each cookie half way into the chocolate and place on waxed paper or a silicone mat to set.  Carefully peel the cookies from the paper when set and enjoy.  I prefer to store these cookies in the fridge. 


  1. I don't like it when someone in the family starts liking something that I thought would be reserved only for me :) These sound wonderful Kim, what a great idea to substitute almond butter. Now if you could just figure out a way to incorporate a little avocado into the recipe, then I think we could name the cookies after you!

  2. Awww, that's so cute he left a note :)) I'm rethinking almond butter now!

  3. These bites would taste great with a cup of coffee :)

  4. YES PLEASE! I love almond butter, so good!!

    So cute that he left you a note <3

  5. oh yes, bring on the cookies. I love chocolate dipped cookies and mmm...almond butter sounds yummy in these

  6. Thank you for sharing this recipe! I'm well into my second trimester of pregnancy and these would be the perfect treat for those midday hunger attacks... :)


Your comments make our hearts sing!