Flourless Almond Butter Chocolate Chip Cookies

by Susan on July 5, 2017

This is my take on the classic peanut butter cookie, with some mini chocolate chips thrown in for good measure. Sure, you could make them with peanut butter, but I actually find they’re even more delicious with the almond. Either way you prep them, you can’t beat the fact that they’re both grain and gluten-free.

I like to use a combination of sugars here, which is the base for traditional chocolate chip cookies. I use a blend of coconut sugar and organic cane sugar; you can experiment with a different combination, but I’d suggest sticking with granular sweeteners to get the right texture. Using a whipped egg white also helps create a light, fluffy cookie. You can also sub in a flax “egg” or packaged egg replacement if you want a vegan option. If you go that route, either skip the chocolate chips or make sure to use a dairy-free variety. I always go back to Enjoy Life mini chocolate chips from a flavor, nutritional and allergy-friendly standpoint.

Flourless Almond Butter Chocolate Chip Cookies

1 large egg white
pinch of salt
1 cup raw, creamy almond butter
1/3 cup palm sugar
1/4 cup organic cane sugar
1/3 cup dairy-free mini chocolate chips

Preheat oven to 375.

Combine salt and egg white in a large bowl and beat until frothy with a whisk. Add remaining ingredients except for chocolate chips and mix well. Stir in chocolate chips.

Line baking sheets with parchment paper or a Silpat liner. Roll dough into 1 tbs. balls and place about 2 inches apart on the baking sheet. Using a fork to gently press down in a crosshatch pattern on top of the cookies. I find that greasing the fork slightly helps keep the dough from sticking to it.

Bake the cookies for 9-10 minutes or until just turning golden brown. Allow to cool for at least 5 minutes on the baking sheet and then carefully remove to wire racks to cool thoroughly. The cookies will be fragile at first but will firm up once cool.

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