Hi there ‘A Bird and A Bean’ readers!
I have another recipe for you, as promised. These are amazing gluten-free almond butter chocolate-chip cookies! I love them because you can add whatever you want in them and they taste just like the “Toll House” recipe! Thanks for having me back and I wish you and your families a blessed Easter!
Who doesn’t love old fashioned chocolate chip cookies? I prefer the ones that call for brown sugar instead of white because I love the combination of molasses undertones and chocolate. When I created this recipe, my family could not tell a) that it was made with almond butter b) that it wasn’t the classic back-of-the-chocolate-chips-bag recipe. Perfect, right?!
This version of chocolate chip cookies is gluten-free, vegetarian and healthier than it’s traditional version. Almond butter is packed full of protein, vitamin E, omega 3 fatty acids and fiber. While it’s fine to use brown sugar, I have come to prefer coconut sugar. It has a very similar flavor but is lower on the glycemic index than cane sugar. You can use flax-seed eggs (1T ground flax seed stirred with 3 T warm water and allowed to jell for 5 minutes) if you want to make this vegan. And if you do that, you can indeed eat the batter!
1 cup almond butter (quick substitute: peanut butter)
2/3 cup coconut palm sugar (here is a great price) (quick substitute: brown sugar)
1 large egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup chocolate chips (or other add-ins)*
Preheat oven to 350 degrees F and lay out your ingredients.
In a medium bowl, mix almond butter, egg and coconut palm sugar. Blend in the baking soda and salt until thoroughly combined, add vanilla and fold in the chocolate chips. Mixture will be gummy
Drop cookies using a tablespoon or melon baller onto a parchment-lined baking sheet. We tried free-hand and a baller and they cooked at the same rate.
Bake for 10-12 minutes. The longer they are in the oven, the crispier they will become. Cool on baking sheet about 5 minutes before removing to a cooling rack.
*Flavor variations: As you can see, once I got the basic batter down, I experimented. I made a batch with 1 T cocoa powder, rolled a few in unsweetened shredded coconut, and then a combination of the two. It is a very forgiving dough!
In the future, I will also try turning these into oatmeal raisin cookies, or adding dried apricots and slivered almonds.
What variations can you think of?
Here are some awesome of our favorite Gluten Free Cookbooks. They are all seriously great.
Marie Hickman is a writer specializing in money-saving ideas, cooking, crafts and travel. She is a contributor to Valpak.com and other websites devoted to fun, frugal living.
Follow her on Twitter at @MrsHickman777 and on Behind the Blue. She and her family live in Palm Harbor, Florida.
Check out her other posts and recipes here.