This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
These cookies are not only healthy, but they are made with simple ingredients, crispy and delicious too. They are so versatile and can be prepared so many different ways.
These cookies are made with all natural ingredients, but taste delicious at the same time. My kids could not get enough of these!
And the funny thing is they claim that they don’t even like almond butter.
Sometimes it’s just easier not to argue about stuff and let them think that they don’t like almond butter, even though clearly they do.
Did you ever have that with your kids? They adamantly say they don’t like something when they have been eating it for years.
It actually makes me laugh but I am not saying a word.
These are one of my favorite treats when I want something sweet but want to still eat healthy and clean. Which is exactly why I keep them in my house at all times.
I usually make a double batch and freeze half of them for an easy, convenient treat. And sometimes we just eat them straight out of the freezer.
I made these for a friend whose family is dairy free due to dairy intolerance. Those who suffer from this experience gas, bloating, pain and cramps in the lower stomach and maybe even vomiting.
Adapting to a dairy free lifestyle may require some extra work, but can be quite manageable once you change your eating habits. I wanted to show them that you can still eat healthy (and dairy free) and still eat yummy treats!!
These are also naturally gluten free as well and can be made with any nut butter or even seed butter if you would like. Go ahead and make my Cinnamon Vanilla Pecan Butter or Sunflower Seed Butter or my homemade Coconut Almond Butter and make these cookies with them.
You can use chocolate chips if you’d like but they taste just as delicious. I will say though, I do love the texture of the added chocolate chips.
Almond Butter Chocolate Chip Cookies
adapted from Clean Eating Magazine
INGREDIENTS:
- 1 cup unsalted almond butter, stirred well, you can use my homemade recipe or use store bought
- 3/4 cup coconut sugar, sucanat or other unrefined sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 tsp sea salt
- 1/4 cup ground flax or flax meal
- 1/4 cup dark chocolate chips ( I used Enjoy Life Semi-Sweet chocolate chips that are Dairy, Nut, Soy and Gluten Free)
INSTRUCTIONS:
- Preheat oven to 350°F. In a medium bowl, stir together first 7 ingredients until blended. Stir in chocolate.
- Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes. Store in an air tight container for up to a week.
Oh and these freeze really well too, so if you are tempted to eat a whole bunch in one sitting (I totally get it), simply individually freeze the cookies and take one out when you crave something sweet.
ENJOY!
If you make these delicious cookies or any of my other recipes, please come back and let me know. You guys know that I love to hear from you!
And if you have substituted any ingredients in these cookies, I also love to hear that as well. I love to try all of your creations too.
Thank you for stopping by and please come back soon!
You might also like
Squash Noodles with Kale Arugula Pesto and Roasted Chickpeas {Vegan, Gluten Free, Dairy Free}
Grilled Baby Bok Choy Salad with Honey Miso Dressing {Vegan Option, Gluten-Free, Dairy-Free}
Sweet and Spicy Roasted Chickpeas {Vegan, Gluten-Free, Dairy-Free}
Sunflower Seed Butter {Vegan, Gluten-Free, Dairy-Free, Easy}
I’d love one right now!!! Delish! [email protected]
substitute for sucanat?
Hi Sarah! You can use turbinado sugar or any other sugar in place of sucunat 🙂 Thanks! Let me know how it comes out!
These look and sound so amazing…and easy. Thanks for posting!
I couldn’t find sucanant and bought truvia instead. Do I still use 3/4 cup of Truvia or use the conversion chart, which would really only be about 2 tablespoons. Thanks!
Hi 🙂 I don’t use stevia ever but I would go by the conversion chart. For the future if you can’t find sucanat, you can also use turbinado sugar 🙂 Let me know how they cone out!!
I was actually using Truvia instead of Stevia, but I used the conversion chart and it worked perfect, the cookies turned out great!! Thanks so much for the recipe.
Glad to hear it! Those are one of my favorites! 🙂
I’m also on a grain free diet. Woyld leaving out the flax alter the taste?
Hi Shelly! You can definitely leave out the flax. Hope you like them! 🙂
These look awesome! I may try them with peanut butter as well! Thanks.
They are just as yummy with peanut butter!
I say you make them both….just sayin…. 🙂
Glad the cookies came out yummy 🙂