almond butter chocolate chip cookies

Are you looking for a healthy chocolate chip cookie without oil, butter, loads of sugar and other empty refined ingredients? Look no further, because these almond butter chocolate chip cookies tick all of the boxes.

These cookies are:

• oil and butter free
• gluten free
• whole grain
• refined sugar free and low in sweeteners
• vegan

What ingredients do you need to make these almond butter chocolate chip cookies?

To make the cookies, you will need the following ingredients:

• smooth almond butter or cashew butter (This will give the cookies a neutral and buttery taste)
• oats
• brown rice flour or buckwheat flour
• almond flour
• dark chocolate with 70% or more
• vanilla
• monk fruit sweetener or erythritol, xilitol ( using half maple syrup and half of the natural sugar substitute will give these cookies a lower sweetener content)
• maple syrup or rice syrup, agave syrup
• baking powder
• flax seeds
• sea salt

How to make these almond butter chocolate chip cookies?

Making these cookies is super easy and you only need one bowl.

Simply mix the wet ingredients in the bowl and stir until smooth, followed by the dry ingredients. Then, add the chopped dark chocolate and mix the dough.

The cookies are also quick to make, because there is no chilling time required for the dough. The dough can be scooped immediately onto a baking sheet and can be baked instantly.

Depending on how crispy you’d like your cookies to be, bake them for around 12-20 minutes on 165 C / 330 F.

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Makes: 14 medium sized cookies
Calories a cookie: 137

Ingredients:

• 1 tbsp ground flaxseeds
• 1/2 cup smooth almond or cashew butter
• 1/4 cup maple syrup ( or agave, rice syrup, honey)
• 1/4 cup monk fruit sweetener ( or xilitol, erythritol, stevia, 1:1 to sugar)
• 1/3 cup oat flour
• 1/3 cup almond flour
• 1/3 cup brown rice or buckwheat flour
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp sea salt or more to taste
• splash of water ( optional)
• 1/3 cup chopped dark chocolate (70% or more)

Method:

1. Preheat the oven to 165 C/ 330 F.
2. In a large mixing bowl, add the flaxseeds and 3 tbsp of water. Let it rest until thickened. This is our egg replacement.
3. Next, add the nut butter, the syrup and the vanilla and mix.
4. Add all of the dry ingredients to the bowl except for the chocolate. Mix into a stiff dough. If the dough is dry, add a tiny splash of water, 1/2 tsp at a time.
5. Next add the chopped chocolate and mix.
6. Scoop onto a lined baking sheet with a cookie scoop or ice scoop, flatten them a bit and bake for 12-20 minutes.
7. Leave to cool at least an hour before eating.

Enjoy!