Almond Butter Chocolate Chip Cookies (GF + V)
Chocolate chip cookies: need I say more? These are a twist on the classic, with the addition of almond butter.
This recipe uses gluten free flour (almond and coconut) and incorporates as alternatives to traditional cookie ingredients. Using almond flour (instead of traditional white flour) provides additional nutrition and an alternative option for those who are sensitive or allergic to gluten. These cookies are best served warm, and will keep in the refrigerator for at least a week.
Almond Butter Chocolate Chip Cookies (GF + V)
Soft, delicious and nourishing. These cookies are perfect as a late night treat or if you’re craving something sweet. The addition of almond butter adds the perfect touch of nuttiness.
Yields: 10 cookies
Ingredients
Dry
• 1 1/2 cup finely ground almond flour
• 1/4 cup tapioca starch or arrowroot powder
• 3-4 tbs coconut sugar
• 1/2 cup semi-sweet chocolate chips
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
Wet
3 tbs almond milk
• 3 Tablespoons coconut oil
• 1 tbs creamy, organic almond butter or seed butter
Directions
Preheat oven to 350 degrees then line a sheet pan with parchment paper and set aside.
Add almond flour, tapioca starch or arrowroot powder, coconut sugar, chocolate chips, baking soda, and salt to a medium-sized bowl then whisk with a fork to combine. Add oil, milk and almond butter then stir until ingredients are well mixed.
Scoop dough by the tablespoon onto prepared sheet pan then barely wet your fingers and press down gently on each dough mound to flatten slightly. Bake for 10 minutes or until cookies are light golden brown on top.
Let cool for 5 minutes before transferring cookies to a cooling rack to cool completely. Store in an airtight container on the counter for 4-5 days.
