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Almond Butter Chocolate Chip Cookies

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Flourless Almond Butter Chocolate Chip Cookies

Only 6 ingredients needed to make them!

Ingredients:

    • 1 large egg
    • 1 cup (250g) almond butter or peanut butter, at room temperature or cold (not warm)1
    • 1/2 cup (90g) coconut sugar, lightly packed2
    • 1 teaspoon baking soda
    • optional and tasty: 1/2 teaspoon pure vanilla extract
    • 1 cup (190g) semi-sweet or dark chocolate chips or pieces of a bar (pro tip: make your own by melting down unsweetened and adding your own honey or other sweetener)
    • 1/2 cup unsweetened shredded coconut

Directions:

  1. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats or spray liberally with coconut oil.
  2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the sugar, baking soda, and vanilla (if using). Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chips until combined.
  3. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter– mine usually are– blot each with a paper towel. If desired, press a couple chocolate chips onto the tops of each cookie dough mound.
  4. Bake for 10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks.
  5. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
  6. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

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