Friday, November 21, 2014

Almond Butter Chocolate Chip Cookies

Gluten-free, 5 ingredient YUMMY cookies? YES please!

The main ingredient in these EASY cookies is almond butter. If you haven't tried it before you should! My favorite is MaraNatha brand, all natural with no sugar added or you can always make your own, but I haven't tackled that yet!

I adapted this recipe from one I found on Sally's Baking Addiction.


  • 1 large egg
  • 1 cup almond butter, at room temperature or cold (not warm)*
  • 1/2 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 cup semi-sweet or dark chocolate chips


Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, beat the egg. Add the almond butter, baking soda, and brown sugar. 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.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 6 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon, as pictured above. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel.
Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. I baked mine for 8 minutes. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.