Almond Butter Chocolate Chip Cookies
These grain-free paleo chocolate chip cookies are thick, chewy and have the perfect texture. These cookies are gluten-free, dairy free, refined sugar-free. Best served with some delicious nut milk for dunking!
Ingredients
- 2 large eggs beaten
- 150 g almond butter
- 180 g ground almonds
- 150 g coconut sugar
- 150 g dark chocolate chips dairy-free
- 1 tsp baking powder gluten-free if possible
- 1 tsp vanilla bean extract or 1 vanilla bean pod
- ¼ tsp salt
- ice cold almond milk
Serving Suggestion
- ice cold almond milk
Instructions
- Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
- In a large mixing bowl beat the eggs until smooth, add the almond butter together with the vanilla.
- In a separate bowl add the ground almonds, coconut sugar, chocolate chips, salt and baking powder, combine the mixture until everything is evenly distributed. Mix the dry ingredients into the wet mixture, until all mixed in (the mixture will be very sticky).
- Pre-line two baking trays with either a My Relationship with Food silicone baking mat or parchment paper. Evenly spoon the mixture using a tablespoon round for each cookie about 3 inches apart, you can wet your hand slightly to help shape into neat biscuits. Bake for 12-15 minutes, or until golden brown around the edges. Remove from the oven, leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool underneath.
- These cookies taste great straight from the oven, or they will keep for 1 week stored in an air tight container.
Notes
LISA’S TIP – You can refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading. Nothing beats making your own nut butters, especially when you have an abundance of nuts in your store cupboard’s. Just wiz up the whole almond in your food processor until creamy and smooth! These Cookies are what I consider to be the perfect healthy chocolate chip cookie texture, crispy on the edges and soft and chewy on the inside.