Almond Butter Chocolate Chip Cookies (Paleo, Gluten Free, Dairy Free)
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!
Servings: 28 cookies
Calories: 130kcal
Ingredients
- 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)
Instructions
- 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.
Notes
For information on how to make a chia egg, check it out here: How To Make Chia Eggs
Nutrition
Calories: 130kcal