Almond Butter Chocolate Chip Cookies

Those times when you want chocolate chip cookies, but don’t want to dirty a ton of dishes making them.

I am kind of obsessed with this recipe, because it is so quick and the chocolate, almond, salt combo is perfectly satisfying. It is also made in one bowl, no fuss.

We are going to use a flax “egg” here, which is just 1 part ground flaxseed and 3 parts water. It is a great replacement for eggs in many different types of baked goods and vegan cooking in general.

The almond butter can be substituted with the nut butter of your choice, but I would stick with the natural kind with nothing added to it. If you are using a salted nut butter, I would omit the added salt in the recipe or cut back to 1/8 teaspoon.

These cookies freeze really well. We often make a batch and keep them in the freezer so we always have a cookie available for our evening quiet time after the little one goes to sleep. You know, when you aren’t obligated to share! Enjoy!

 

 

Ingredients:

  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 cup gluten free rolled oats
  • 3 tablespoons unsweetened shredded coconut
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup almond butter
  • ¾ teaspoon baking soda
  • 1/3 cup chocolate chips

Makes 12 cookies

 

 

Directions:

  • Preheat the oven to 350° F
  • Make flax “egg”— combine ground flax with water, whisk together, and let sit for about 15 minutes until it looks slimy.
  • Meanwhile, in a medium bowl add your oats, coconut, coconut sugar, salt, and stir to combine.
  • Add your almond butter, flax “egg”, vanilla, and baking soda. Mix it all together so it is well incorporated.
  • Lastly, fold in your chocolate chips.
  • Scoop out cookies, about 2 tablespoons each, which should make about 12 cookies.
  • Lightly press down on each cookie, so it forms into a round, don’t worry they do not spread much.
  • Place in 350F degree oven for 10-12 minutes, until golden around the edges.
  • When you remove them, let sit for at least 10 minutes on baking sheet before transferring them to a cooling rack.
  • Store in an airtight container for up to 5 days (ours never last that long) or you can freeze them for up to 3 months.

 

Nutrition Facts (per cookie): 170 calories, 11 grams fat (1/2 coming from monounsaturated and polyunsaturated fats), 18 gram of carbohydrate, 3 grams fiber, 10 grams of sugar, 4 grams of protein, 129 mg sodium.

NOTE: After tasting these on night two, I realized how good adding raisins would be, just a thought!