Grain-Free Almond Butter Chocolate Chip Cookies

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Average Rating: 5 | Rated By: 3 users

There is something comforting about the smell of freshly baked chocolate chip cookies. I created this recipe with three things in mind, less sugar, no grains and no dairy. I replaced almond butter for butter and used coconut sugar instead of regular sugar. Coconut sugar has more flavour, which means I don’t have to use as much sweetener, in addition, it holds a trace amount of vitamins and minerals. This scrumptious chewy cookie is packed with protein and tasty chocolate. I call this a gluten-free chocolate chip cookie without the guilt. Enjoy!

Ingredients

  • 1 cup raw almond butter
  • 1/3 cup coconut sugar
  • 1 tsp. Baking soda
  • 1/4 tsp. pure sea salt
  • 1 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • 1 cup finely shredded unsweetened coconut
  • 1/4 cup almond flour
  • 3/4 cup GF chocolate chips (preferably 80% cocoa) plus some for topping
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    Instructions

  • In a large bowl place almond butter, sugar, baking soda, salt, vanilla, and one egg. Using an electric mixer mix to combine. Add additional eggs one at a time until creamy
  • In a separate bowl mix coconut, almond flour, and chocolate chips. Add to wet mixture and using a spatula mix throughout the dough
  • Using a tablespoon drop cookie dough onto a baking sheet lined with parchment paper, placing about 1 1/2 inches apart. Place few chocolate chips on top of each cookie and lightly press down
  • Bake for 12 - 15 minutes at 350 F until golden. Remove from the oven and rest for 5 minutes before transferring to a wire rack to cool completely.
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