Almond Butter-Chocolate Chip Cookies
I saw this cooking video from Thrive Market on Facebook the other day about making Cashew Butter Cookies. Well, I didn’t have any cashew butter but it got me thinking about a peanut butter chocolate chip cookie and how good that sounded. So I went to work creating a Paleo version for you all! Here’s my take on a classic cookie. It was super easy and they came out great the very first version I made! The original cashew butter cookie recipe can be found HERE but my version is really nothing like it so I can’t say how well that recipe comes out! LOL. Proceed at your own risk 🙂
Almond Chocolate Chip Cookies
1 1/4 cup gluten free flour mix (I used Bob’s Red Mill Paleo mix)
1 cup almond flour (not almond meal, the flour is finer)
1 T coconut flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking soda
1 tsp baking powder
1 C Almond butter
1/2 cup organic honey
1/4 cup coconut sugar
1/2 cup ghee, melted
1 tsp vanilla extract
1/2 C chocolate chips (I used Enjoy Life’s)
- Preheat oven to 350 degrees. Line cookie sheets with either parchment paper or silpat baking sheets.
- Whisk together all dry ingredients (you may need to sift them together if they’re too clumpy). In a separate bowl, stir all wet ingredients together.
- Add wet ingredients to dry and stir to combine.
- Scoop dough in 1 T increments onto cookie sheets. With a fork, flatten balls with a crisscross pattern. Bake 8-10 minutes or until golden brown (mine took exactly 9 minutes every time). Allow to cool 5-6 minutes before diving in. I know it’s hard but they’re too crumbly if too hot!