I prefer to mix this dough by hand in a bowl with wooden spoon. It comes together in a sinch and isn’t as stodgy as most cookie doughs. A couple of other notes. A smoother and thinner almond butter works best (not super runny, but pourable). I often make my own (just organic raw almonds and little sea salt in a high speed blender), but I also like this brand. Just be sure to stir is well until very smooth and the oil is incorporated.
I also use a good quality vanilla powder and arrowroot. Arrowroot is a less processed starch, as I prefer to avoid cornstarch and allergy inducing gums. The vanilla powder can be pricey, but will last quite a while and the flavor is amazing. Finally, be sure to use good quality chocolate chips, without dairy, soy, etc. I like these. Happy baking!!