Almond Butter Chocolate Chip Cookies
One bowl, super easy, chewy, chocolate chip cookies that are also dairy and gluten free.
Ingredients
- 1/2 cup natural, creamy almond butter (only almonds) or natural peanut butter (only peanuts)
- 1 large egg
- 2 tbsp maple syrup
- 1/3 cup coconut sugar or 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine salt or a pinch if your nut butter is salted
- 2/3 cup almond flour or 1/4 cup all-purpose flour
- 1/3 cup chocolate chips I use semisweet
Instructions
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper or use a silicone baking mat.
- To a large bowl, add the almond butter, egg, maple syrup, sugar, and vanilla. Stir until all of the ingredients are well combined. (It's ok if the mixture starts to thicken.)
- Stir in the baking soda and salt and then stir in the flour until just mixed in. Add most of chocolate chips, saving some to place in the top. The dough will be thick and maybe a little tricky to stir, but just use those muscles!
- Scoop heaping tablespoons of the dough onto the prepared pan, dividing the dough equally into 12 cookies. Press 2 to 3 chocolate chips into the top of each cookie.
- Bake until puffed and very lightly browned around the edges, about 12 minutes. Do not over bake or the cookies will be dry. (The cookies might still look at little undercooked in the center, but they will continue to cook while cooling on the pan.)
- Allow the cookies to cool for 10 to 15 minutes (they may break if you try to take them off of the pan too soon) then use a spatula to transfer them to a cooling rack or plate (or you can just let them cool fully on the parchment paper).
- Store cookies in a container with parchment or wax paper separating the layers (the cookies have a tendency to stick together) at room temp for up to 4 days.