Sunday, January 8, 2017

Almond Butter Chocolate Chip Cookies

These chocolate chip cookies are every bit as delicious as your old tried and true version - the differences are that they are FLOURLESS, 6 ingredients, and only use one bowl - quick and easy! You know that's my favorite kind of recipe!


1 egg
1 tsp baking soda
1/2 cup of sugar of choice; I made these with granulated Stevia - feel free to use brown sugar or regular
1 cup almond butter (you could also use peanut butter if you have it; try to use peanut butter that has as few ingredients as possible - as in no more than 2:  peanuts and salt)
1 tsp vanilla extract
1 cup chocolate chips - I used a combo of dark chunks and minis - get creative and use whatever floats your boat!


Preheat oven to 350
In a medium bowl, add egg and and whisk a little bit
Add baking soda, sugar, almond butter, and extract - mix until incorporated
Stir in chocolate chips

Here's a fun trick to give your cookies that chunky bakery look:  using a large spoon, scoop some dough and roll into a 2" ball, separate the ball in half so you end up with two halves.  Flip the halves and stick them back together so that the smooth sides are touching and press them together a little bit trying not to flatten the uneven top.

Place dough balls on a parchment-lined baking sheet and bake for 8-10 minutes - try not to overbake, the cookies may look underdone when they come out, but let them cool on the baking sheet for about 10 minutes and they will harden up a bit.

Remove carefully to a cooling rack to cool completely.


Makes about 1 1/2 dozen depending on size of dough balls.

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