I am not sure why, but I have been craving chocolate chip cookies like crazy lately. There is something so comforting about them. I wanted to play with a simple grain-free version that used almond butter, so it would basically be the healthy cookie child of a peanut butter cookie and chocolate chip cookie. Besides being grain-free (and therefore gluten-free) these cookies are also dairy-free and low in sugar. I love how easy they are to make and I have to say I am quite surprised at their soft and chewy texture. The sea salt is a really nice compliment to these cookies. If you love salty and sweet together, I highly recommend an additional sprinkle on top of the cookies of some course sea salt at the end!
I used mini chocolate chips this time because I love having a little chocolate in every bite and I also didn’t want the larger chips to interfere with the sturdiness of the cookies, since this time I was making them to be used in the ice cream sandwiches. Feel free to use regular chocolate chips or even chocolate chunks — you could also add in toasted almonds slivers, too. The coconut sugar isn’t a necessity to the recipe, but I love the flavor it gives baked goods like these cookies.
Grain-free Almond Butter Chocolate Chip Cookies – Gluten-Free + Dairy-Free
Makes 12-18 cookies
1 cup creamy unsweetened, unsalted organic almond butter (if you are allergic to nuts, try sunflower seed butter)
1 local farm fresh egg
2 tablespoons coconut sugar (raw sugar or brown sugar would also work)
1/4 cup honey* (or maple syrup)
1 tablespoon ground flaxseed
1 tablespoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup mini dairy-free chocolate chips (I like Enjoy Life brand)
Preheat oven to 350º F. Line your baking sheets with parchment paper.
In a medium-sized mixing bowl, or the bowl of your standup mixer, add the almond butter, egg, coconut sugar, honey (or maple syrup), ground flaxseed, vanilla, baking soda and salt. Beat until smooth and creamy; approximately 2 to 3 minutes. You may have to stop it once or twice to scrape down the sides. Fold in the mini chocolate chips with a spatula.
Drop rounded tablespoons of the dough onto the parchment paper lined baking sheet. Bake for 10-12 minutes or until cookies turn a slight golden brown; they will be slightly puffy but they go down as they cool! Cool the cookies right on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. They are quite fragile when they first come out, so don’t rush moving them, give them the full 10 minutes. Repeat with any remaining dough. Makes 12-18 cookies, depending on the size you make your cookies.
*I used local raw honey, in its liquid state.
**BONUS RECIPE** Head over to my site today where I am sharing a recipe for super easy to make, delicious chocolate chip banana ice cream sandwiches using these yummy grain-free cookies!
More healthy recipes from the BLDG 25 Blog.