I am so excited to share a new recipe because this healthy chocolate chip cookie is gluten free and grain free. With that being said, it is my absolute favorite recipe. I have been trying to be better at consuming less sugar and gluten so this has been my go to for a while now. If you want to add frosting in the middle, it adds a whole new meaning to amazingness and I loved it.
1/2 cup creamy almond butter
1/3 cup coconut oil, melted
6 tablespoons maple syrup
1 egg (or flax egg if vegan!)
2 teaspoons vanilla extract
1 3/4 cup almond meal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dark chocolate chips
In a large mixing bowl combine the almond butter, melted coconut oil, maple syrup, egg, and vanilla extract. Whisk until no lumps, about 1 minute. Add the almond meal, baking soda, and salt and stir until just combined. Fold in the chocolate chips. I always add a little extra! 🙂
Place the cookie dough in the fridge for at least an hour, but up to 24 hours.
When you’re ready to make the cookies, preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop out your dough, dropping them two inches apart, don’t worry your cookies will spread. Bake for 10 to 12 minutes depending on your oven, taking them out when the edges are golden brown and the centers have puffed up.
Allow to cool and dip in melted chocolate.
Wait for chocolate to harden and enjoy. Keep reading if you want to add more deliciousness to your cookies!
AMERICAN BUTTERCREAM INGREDIENTS:
2 cup butter, room temperature
2 lb. powdered sugar
2 teaspoon milk
2 teaspoon vanilla extract
In a stand mixer with a whisk attachment, cream butter until it is soft and smooth.
Add powdered sugar, milk, and vanilla and mix until light and fluffy.
Spread the buttercream to the middle of your cookies and enjoy!