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.

Chocolate Chip Almond Butter Cookies
  • 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
  1. Preheat oven to 180 degrees celcius
  2. If youre making your own almond butter, in a food processor and 250g almonds and blend until it becomes a nut butter
  3. 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
  4. Add in the chocolate chips and mix with a spatula until evenly distributed
  5. 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.
  6. Bake for 10 - 12 minutes
  7. Allow to cool - Transfer to an airtight container






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