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Gluten Free Almond Butter Chocolate Chip Cookies
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Gluten Free Almond Butter Chocolate Chip Cookies
Ingredients for 8 cookies
Substitution
Note
- 1 cup natural almond butter
- 2/3 cup packed coconut sugar
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract or vanilla bean
- 1 egg, lightly whipped
- 1/2 cup dark chocolate chunks (sweetened with Stevia)
- Garnish
- flake salt to taste
Steps
Step 1
Set oven to 350F/177C.
Step 2
In a bowl mix together the ingredients for the cookie batter. Use an ice cream scoop or large tablespoon to scoop out 8 equally sized balls, ping-pong ball size.
Step 3
Line a baking tray with parchment paper. Place the balls on the parchment paper a few inches apart from each other. Lightly sprinkle with flake salt.
Step 4
Bake for 6 – 10 minutes or until the edges are golden brown.
Step 5
Let the cookies REST untouched for at least 10 minutes to firm up and harden on the tray. They will be gooey and chewy. For best results store the cookies in the fridge. Enjoy with a glass of almondmilk.
Gluten Free Almond Butter Chocolate Chip Cookies
Kevin Curry
INGREDIENTS
- 1 cup natural almond butter
- 2/3 cup packed coconut sugar
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract or vanilla bean
- 1 egg, lightly whipped
- 1/2 cup dark chocolate chunks (sweetened with Stevia)
- Garnish
- flake salt to taste
INSTRUCTIONS
-
Set oven to 350F/177C.
-
In a bowl mix together the ingredients for the cookie batter. Use an ice cream scoop or large tablespoon to scoop out 8 equally sized balls, ping-pong ball size.
-
Line a baking tray with parchment paper. Place the balls on the parchment paper a few inches apart from each other. Lightly sprinkle with flake salt.
-
Bake for 6 – 10 minutes or until the edges are golden brown.
-
Let the cookies REST untouched for at least 10 minutes to firm up and harden on the tray. They will be gooey and chewy. For best results store the cookies in the fridge. Enjoy with a glass of almondmilk.
