Finally....a cookie I can eat and not feel guilty about! This cookie has a lot of flexibility. These Almond Butter Chocolate Chip Cookies are dairy free and can be made gluten-free! You can even make a paleo version. Heck - I'm even going to tell you how to make a VEGAN version of this cookie! Full of flavor and not overly sweet, these little lovelies are pretty darn good for being healthy!
There's a story behind these cookies that I must share. Here at Recipes Worth Repeating, I'm all about making good recipes that everyone will want to repeat. From time to time, my aunt Sondra who lives in Tennessee mails me some of her favorite recipes that she and my uncle Larry love so I can try them out and recreate for my food blog. My aunt Sondra is an amazing cook ya'll...oh my goodness, so I feel so honored when she sends me some of her yummy recipes, like these homemade Cinnamon Rolls. Last week I checked the mail and I had an envelope with 2 new recipes that she and my uncle are loving. One of the recipes was for these "Perfect Paleo Chocolate Chip Cookies".
The recipe had a little sticky note attached saying how my uncle Larry likes these cookies and "they are pretty darn good for something healthy!" One of their friend's at church brought these cookies to church one Sunday and so my aunt Sondra passed along the recipe to me. After a little bit of research on my end, I found that this original recipe came from Erin over at Texanerin Baking. So what did I do? I started playing around with the recipe. I typically don't care for overly sweet cookies so when I saw that this recipe called for natural almond butter, I was excited to whip up a batch!
I love that this recipe calls for all natural almond butter which is a great paleo nut butter to choose because it pairs so well when making chocolate chip cookies! I also love how versatile this recipe is! Let me explain what I mean. First off, these cookies can be made gluten free if you use gluten free flour. What type of flour is best? Well...that's where this recipe gets interesting!
The original recipe calls for almond flour and coconut flour, but again...I don't love overly sweet cookies. So I opted to use a gluten free all purpose flour and pair it with an oat flour. You also have the option to use coconut oil or unsalted butter with these cookies. I opted to use unsalted butter instead of coconut oil because that's what I'm used to. I grew up making all kinds of cookies with unsalted butter. But if you want a healthier version, definately try the coconut oil! Same concept applies to the brown sugar versus the coconut sugar.
Let's talk vegan for a minute...how do you make a cookie without using an egg? You use a chia egg! Never heard of a chia egg? Check it out here: How To Make Chia Eggs
In my version, I opted to make paleo, gluten free and dairy free Almond Butter Chocolate Chip Cookies. And let me tell you, these cookies were gone in no time! We shared them with the neighborhood kids and everyone raved about them! And the parent's loved me because these are a healthier version of a cookie!
Regardless how you opt to make these cookies, you're going to roll them into small to mid-sized balls and space them about 3 inches apart on the baking sheet lined with parchment paper.
Once they are done, let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to completely cool.
I love eating these cookies while they are still warm and they go so perfectly with a glass of milk! Grab them while they're hot guys because these won't last long! Happy eats with these versatile cookies!
Almond Butter Chocolate Chip Cookies (Paleo, Gluten Free, Dairy Free)
- 1 cup all purpose gluten free flour (if making a paleo version, use almond flour)
- ¼ cup oat flour (if making a paleo version, use coconut flour)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter, room temperature (if making a paleo version, use coconut oil)
- ¾ cups brown sugar (if making a paleo version, use coconut sugar)
- 6 Tablespoons Natural Almond Butter
- 1 ½ teaspoons vanilla extract
- 1 large egg, room temperature (if making a vegan version, use a chia egg)
- 1 ¼ cups chocolate chips, divided (if making a paleo version, use paleo friendly version)
- Preheat oven to 350. Line a baking sheet with parchment paper.
- In a mixing bowl, stir together the all purpose gluten free flour, oat flour, baking soda and salt. Set aside.
- In a separate large mixing bowl, use an electric mixer (or use a standing mixer) and beat together the butter (or coconut oil) at a medium speed until well combined, about 1 minute. If using coconut oil, you may need to combine using your hands if it's not coming together easily.
- Beat into the wet mixture the almond butter and vanilla extract on medium speed and mix until combined - about 1 minute.
- Add in the egg and mix on low until all ingredients are well incorporated.
- Stir in the flour mixture into the wet mixture and mix until well combined. Fold in 1 cup of the chocolate chips into the wet mixture.
- If you used brown sugar in this recipe, skip this part and move onto the next step. If you used coconut sugar, place the bowl in the refrigerator until the dough is firm, about an hour.
- Roll the dough into 28 balls. Take the remaining ¼ cup of chocolate chips and press into the balls.
- Place the balls 3 inches apart on the cookie sheet. Bake for 14-16 minutes until the surface of the center of the cookie no longer appears wet.
- Let the cookie cool before moving them to a wire cooling rack. Store at room temperature.
Recipe inspired by Texanerin Baking and shared by my sweet aunt!