This recipe is so fast and so simple–just six ingredients and no complicated steps or clean-up. Although they aren’t as healthy as some of my other cookie recipes–they do have quite a bit of fat from the almond butter and they do have coconut sugar–they are still “healthier” than a standard cookie. They are higher in protein and have a lower glycemic load because the recipe calls for coconut sugar, not white sugar.
These cookies were a huge hit with my entire family. The taste is in between a chocolate chip cookie and a peanut butter cookie.
Important note: These cookies contain an egg and so are NOT vegan. I have not tried subbing a chia or flax egg; if you do, please share your results in the comments.
- 1 cup unsalted almond butter (I used Trader Joe's brand)
- ¾ cup coconut sugar
- 1 large egg
- ½ tsp baking soda
- pinch of sea salt
- ⅓-1/2 cup chocolate chips, depending on preference
- Preheat oven to 325 degrees.
- Combine the first five ingredients together in a bowl and mix well. Stir in chocolate chips.
- Line a baking sheet with parchment paper and drop cookie batter by rounded tablespoonfuls onto sheet.
- Bake for 8-11 minutes or until lightly browned. They go quickly from "done" to "overdone," so watch them at the end.
- Let cool for at least 10 minutes until firm.
- Enjoy with a glass of almond, cashew, or coconut milk!