Gluten-Free Almond Butter Chocolate Chip Cookies

The other day I was looking through pinterest for a recipe to satisfy my sweet tooth. I found this almond butter chocolate chip cookie recipe and figured I would give it a try.

Heaven on a plate!

Heaven on a plate!

Boy, am I glad I tried it! It was so delicious and you can’t even tell its missing regular flour. The almond butter and chocolate chips are quite the tasty combo. Bonus:  It was super easy to make - less than 15 minutes.


·  1 large egg

·  1 cup (250g) almond butter, at room temperature or cold(not warm)*

·  1/2 cup (90g) light brown sugar, lightly packed (or dark brown)

·  1 teaspoon baking soda

·  1 cup (190g) semi-sweet or dark chocolate chips

·  1/2 cup honey roasted peanuts (optional)


Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the almond butter, baking soda, and brown sugar. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chips until combined.

Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 6 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon, as pictured above. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel.

Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.

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