Missing peanut butter or chocolate chips? Love almond butter? These tasty almond butter chocolate chip cookies are packed with protein and fiber, as well as heart-healthy raw cacao, and are made completely without flour or eggs. If we’re on the Clean Program or are sensitive to peanut butter, the almond butter is the perfect substitution. Everyone who’s tried these loves the flavor! You can even serve them with coconut ice cream as an ice cream sandwich.
The Health Benefits Inside Almond Butter Chocolate Chip Cookies
Introducing almond butter into our meals can make a significant difference in our overall health. If your almond butter is organic, prepare to relish even more in the benefits of this food. We like to make our own, as it is super simple to do so.
Adding almond butter as a replacement in the cookie recipe gives your diet the antioxidant effects of vitamin E, magnesium and healthy fats for heart health, and it also helps to stabilize blood sugar.
- ½ cup coconut flour
- 1 ½ cups almond flour
- ½ cup coconut nectar granules
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dark chocolate chips/chunks (unsweetened and dairy-free) OR raw cacao nibs
- ⅔ cup coconut oil
- ¼ cup almond milk
- 1 teaspoon vanilla
- 1 cup almond butter
Step 1: Preheat oven to 350 degrees.
Step 2: In a large bowl, whisk together the flour, coconut nectar, baking powder, baking soda, salt, and chocolate chips.
Step 3: In a second bowl, combine the coconut oil, almond milk, and vanilla.
Step 4: Add wet to dry and mix well until everything is well incorporated.
Step 5: Roll batter into roughly 16 balls, place on a greased cookie sheet, and push into flat disks with a spoon.
Step 6: Bake for 20-25 minutes. Let cookies completely cool on the pan. Because of the nature of gluten-free flours, if you do not let them completely cool before attempting to move or eat, they will crumble (but still will taste delicious).
Recipe by Jenny Nelson
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