Chewy Almond Butter Chocolate Chip Cookies

1. Combine Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Create Sweet Mixture

In a larger bowl, combine the light brown sugar, melted coconut oil, water, almond butter, and vanilla extract. Whisk thoroughly until the mixture is smooth and well blended.

3. Form Cookie Dough

Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Now, fold in the chocolate chips until evenly distributed.

4. Rest and Ready Dough

Cover the dough with plastic wrap and let it rest at room temperature for at least 1 hour, or up to 4 hours. If you're not baking right away, the dough can be refrigerated for up to 24 hours. Before portioning, allow it to sit at room temperature for 30 minutes if chilled.

5. Preheat and Prepare

Position an oven rack to the middle and preheat the oven to 350 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper.

6. Portion the Dough

Divide the dough into 16 equal portions, using about 3 tablespoons for each cookie. Arrange the dough mounds 2 inches apart on the prepared baking sheets.

7. Bake to Perfection

Bake the cookies one sheet at a time, until they are light golden, and the edges have set but centers are still soft, approximately 12 to 14 minutes. For even baking, rotate the sheet halfway through.

8. Cool and Serve

Allow the cookies to cool completely on the baking sheet before serving.