Gluten Free - Dairy Free - Refined Sugar Free
I enjoy living the gluten-free life. There are very few times that I find myself longing for a better alternative recipe because I just haven’t found the right gluten-free replacement yet. Chocolate Chip Cookies are one of those few exceptions.
I find gluten free chocolate chip cookies end up being too crumbly, contain a ton of filler ingredients and starches, or they leave a weird feel in my mouth. The only way that I’ve been able to find a close replacement for this wonderful cookie is by using nut butter as the main ingredient. This lends a nice chewy cookie that mimics the type of chocolate chip cookie that I love.
For this recipe to work best, you do need to include the egg with a nice runny nut/seed butter. For chewy success, these cookies are on the smaller size (no cookies the size of your face here!). This is the only way that I have found that yields consistency every time.
Try making a batch and see for yourself. Let me know how your cookies turn out!
Almond Butter Chocolate Chip Cookies
Prep: 10 minutes, Bake: 12 Minutes, Total Time: 22 minutes
Makes: 15 cookies
1 1/4 cup runny almond butter* (unsweetened, unsalted)
½ cup coconut sugar
½ tsp vanilla extract
¼ tsp sea salt
¼ cup dark chocolate chips
Optional: 1/3 cup gluten free rolled oats
Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
Using a hand mixer (or a spoon and a strong arm), mix the almond butter and egg together. Once combined, add the coconut sugar, vanilla, and sea salt then stir until nice and smooth. Avoid over-mixing.
Using a spoon, mix in the chocolate chips and oats, if using.
Pack the cookie dough together in the bowl and set it in the refrigerator for 15 minutes to firm.
Scoop one tablespoonful of the dough into a ball and place on the baking sheet. Gently and ever-so-slightly flatten a tiny bit. Bake for 10 - 12 minutes until the edges start to golden, yet the center seems a touch under-baked. Remove from the oven and let cool for 2 minutes on the baking sheet. Remove the cookies from the baking sheet and place on a cooling rack. Let cool slightly before serving.
*I have had success with 365 brand almond butter
No Almond Butter? Use tahini, peanut butter, sunflower seed butter or any alternative nut or seed butter instead.
No Dark Chocolate Chips? Swap with semi-sweet chocolate chips, especially if you’re not used to low sugar.
Storage: Refrigerate in an airtight container for up to five days, or in the freezer for up to three months.
Let us know what you think in the comments section below.