Rather than just the traditional marriage of peanut butter and chocolate for a dessert or a cookie (which, by the way, I have NO problem at all with), I wanted a little more texture and a little more aroma. Thus, the scrumptious and fragrant cookies are Almond Butter Blueberry Chocolate Cookies. They contain organic almond butter and chocolate covered freeze dried blueberries!

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Almond Butter Blueberry Chocolate Cookies

8 Tbs. butter, softened
1 cup raw or roasted almond butter
3 large eggs
1 1/2 cups white sugar
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
2 1/2 cups all purpose flour
10 oz. chocolate covered freeze dried blueberries

Preheat the oven to 375 degrees.

Using a stand mixer, beat together the butter, almond butter, and eggs until light and fluffy. Add the sugar, vanilla, baking powder, baking soda, and salt. Beat again until light and smooth.

Add the flour, 1/2 cup at a time. Once everything is well combined, fold in the chocolate blueberries.

Using a melon baller, scoop 1″ balls of dough on to parchment lined cookie sheets. Bake for 15-18 minutes, until golden brown.

Cool (if you can wait) before hoarding and eating. These are great! The texture is amazing!