It is a combo between a gingersnap and a chocolate chip cookie, and now a combo that can’t be matched in my opinion! The ginger flavor is not overwhelming, and I love the melty chocolate in the cookie.
In a bowl, combine sugar and butter until combined. Add in almond butter and molasses and stir. In a separate bowl mix the remaining dry ingredients (except chocolate) Add dry ingredients into the sugar mixture and mix till a dough is formed. Fold in chocolate chips and cover the bowl with plastic wrap. Place in the fridge for at least and hour. Preheat oven to 350 and scoop chilled dough in heaping 1 1/2 tbsp sized balls on a cookie sheet. Place in the oven for 12-15 minutes until cookies start to set snd edges begin to crisp. Let cool slightly and enjoy!
