Almond Butter Chocolate Chip Cookies
Today I am sharing with you a delectable little cookie recipe. A version of chocolate chip cookies that you've probably never seen before. One that doesn't contain any flour, sugar, eggs, or butter. No xanthan gum or starches either. Yep. A true "whole foods" cookie. One that pairs well with a glass of fresh, raw almond milk for dunking.
The base of this cookie is made from almond butter and quinoa flakes. It's a high protein, refined sugar-free, vegan cookie. Crispy on the outside and slightly gooey in the center.
The inspiration for this recipe came from a sample cookie I tried at our annual Gluten Intolerance Group Event a few weeks ago. The company that makes them is called Bonte Natural Foods and they are located right here, just north of Bellingham! I took one bite then looked at their ingredients. It read: Almond butter, eggs, GF oats, date paste, almond meal, honey, vanilla, and chocolate chips. For about a week I mulled the idea around in my mind and then finally created this recipe. It came out perfect the first time but I wanted to be sure so I sent it off to about 25 of my recipe testers.
The feedback I have received thus far has been fantastic. I hope you'll enjoy them as much as we do.
Almond Butter Chocolate Chip Cookies
These cookies are higher protein, and lower in sugar compared to traditional chocolate chip cookies. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the center for days. This recipe uses quinoa flakes, which are made from organic quinoa that is steam-rolled into a quick cooking quinoa flake. I use Ancient Harvest Quinoa Flakes brand which I buy locally. I also prefer to use chunky roasted almond butter in this recipe, but regular creamy roasted almond butter works as well!
To grind flax seeds, add them to a coffee grinder (not used for grinding coffee beans) and process until very finely ground. Extra ground seeds can be kept in a glass jar in your refrigerator for up to two weeks.
- Preheat oven to 350 degrees F. Lightly grease a large cookie sheet with coconut oil or line with parchment paper.
- Place the pitted dates and water in a blender and let them soak for about 5 minutes. Then add the coconut oil and honey. Blend until very smooth.
- Transfer date-oil mixture to a medium-sized mixing bowl (scooping out every last bit) and add ground flaxseeds and vanilla; beat on high with an electric mixture until combined. Add almond butter and beat again.
- Sprinkle the quinoa flakes, almond flour, baking soda, and salt over the almond butter mixture, beat again until well combined.
- Drop dough by the large spoonful onto the greased cookie sheet. Lightly press each cookie down with the palm of your hand. Bake for about 10 to 12 minutes. Remove gently with a thin spatula and transfer to a wire rack to cool. The cookies will be slightly fragile when hot but will hold together very well after about 5 minutes of cooling.
- Enjoy with a glass of fresh, raw almond milk!
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Love these! Thanks again for the giveaway!
Last week, I made a cookie like this using sunflower seed butter- we have peanut allergies at my house. Oh they were delicious! I will have to try almond butter now.... :)
Eat well! Live well!
mel