We are a household devoted to peanut butter: one kind for me (creamy), another for him (chunky). While I grew up with Jif, somewhere in those risk-taking years of my 20s, I decided to switch loyalties and plant my flag in Skippyland. That’s just the kind of rebel I am.

In the past decade, it’s been hard to escape the growing number of other nut butters that have managed to make their way to grocery store shelves. And while I’ve dabbled in almond butter, thanks to the sample packets of Justin’s that kept showing up somehow, peanut continued to reign supreme in our house.

Then one day, I came across this recipe for Roasted Almond and Chocolate Chunk Cookies on the PureWow website (another one of my favorite places to get food ideas). Not only did it call for chopped almonds (something I always have in the fridge), it mixed in 1/2 cup of almond butter as well. I was smitten. On my next trip to Costco, I made sure a big jar of almond butter found its way in our cart.

These cookies are a nice, less-sweet option for when you want something with nuts and chocolate but are burned out on chocolate chip cookies. (Can that really happen?) Not having buckwheat flour on hand, I took on a devil-may-care attitude and dove into the container of all-purpose flour instead. I obviously can’t compare them to the original recipe, but mine didn’t taste “lacking” (although they may have been a little thicker). The almond flavor wasn’t overpowering but ended up being a good partner for the sweet chunks of chocolate. I especially loved the final sprinkle of flaky sea salt.

Per the recipe, I let the dough chill for a few hours before scooping it into rounds, popping them on baking sheets and sending them into the oven. Again, I’m not sure what they would have been like had I not given them a rest, but I’d say if you have time/forethought, go ahead and give it a shot.

And while almond butter hasn’t overtaken peanut butter in popularity over here, it’s slowly working its way into my heart–and, occasionally, onto my toast.