Chocolate Chip Almond Butter Cookies
These Chocolate Chip Almond Butter Cookies only require six ingredients, are dairy- and gluten-free...and still manage to be decadent and rich!
Servings: 18 cookies
Calories: 146kcal
Ingredients
- 1 cup unsweetened almond butter
- ⅔ cup granulated sugar coconut sugar, turbinado, and sucanat all work, too
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup semisweet chocolate chips use vegan if dairy-free
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium-size mixing bowl, combine all ingredients until smooth and creamy. A hand mixer or stand mixer might make this a little easier.
- Scoop rounded tablespoonfuls onto the baking sheet, and press down with the bottom of a glass slightly to spread out.
- Bake in preheated oven for 9-12 minutes, or until the cookies are beginning to crack on the edges and look slightly brown. They will still be very soft—do not wait until cookies set-up to take them out of the oven. You don’t want to overbake these, so err on the side of underdone.
- Let cool for 15 minutes or so on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
Video
Notes
You can sub in peanut butter or sunbutter, just make sure they are natural, unsweetened versions.
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 68mg | Potassium: 136mg | Fiber: 2g | Sugar: 10g | Vitamin A: 16IU | Calcium: 53mg | Iron: 1mg
