Mmm chocolate chip cookies. Probably one of the first things I started experimenting with in the kitchen in my early teens and still love to this day. There’s no problem a freshly baked cookie can’t solve. As usual, I like to try and find a way to make healthier versions of traditional recipes (without completely disregarding the traditional recipes- cause lets face it you need a real cookie every now and then) and I came across this recipe from Sally’s Baking Addidciton and made very slight tweaks. A cookie made with absolutle no grains, or flour or butter? – How on earth is that possible?
The answer is Almond Butter – or any nut butter. It acts as a grain and the high fat content acts as replacement for butter. It’s got a diffferent crumb structure and is more like a chewy cookie and not crunchy. The texture of the cookie also depends on if you use rice malt syrup or coconut sugar as a sweetener. Sally specifically mentioned not to use a liquid sweetener – but I did anyway (Sorry Sally). I will be trying this again with coconut sugar and will post an update. Either way its delicious and makes a great guilt free snack and I urge you to give it a try.
- 250g Almond Butter
- 1 egg
- 80g rice malt syrup or coconut sugar
- 4g baking soda
- 100g dark chocolate (chips or chopped chocoalte)
- 2g vanilla extrat
- sea salt
- Preheat oven to 180 degrees celcius
- If youre making your own almond butter, in a food processor and 250g almonds and blend until it becomes a nut butter
- Add in egg, vanilla extract, pinch of salt and whizz once again, then add in the coconut sugar or rice malt syrup and blend just until it comes together
- Add in the chocolate chips and mix with a spatula until evenly distributed
- Shape into small balls and place on baking tray covered in parchment paper. Flatten the balls as these do not spread as much. Sprinkle with sea salt.
- Bake for 10 - 12 minutes
- Allow to cool - Transfer to an airtight container