Almond Butter-Chocolate Chip Cookies

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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 egg

1 tsp vanilla extract

1/2 C chocolate chips (I used Enjoy Life’s)

1. Preheat oven to 350 degrees. Line cookie sheets with either parchment paper or silpat baking sheets.
2. 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.
3. Add wet ingredients to dry and stir to combine.
4. 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!