These Chocolate Chip cookies rival even the conventional ones made with flour. I honestly don’t think I’ve ever had a more delicious chocolate chip cookie. The key here is the almond butter – it MUST be cold. Of course cold almond butter is also hard making it more difficult to work with but this is VERY important to make these just right! If you don’t have coconut sugar you can replace with another sugar for a similar result. I haven’t tried it with honey, I’m not sure how it would affect the texture.
Here we go:
1 cup (250 grams) almond butter (must be cold, if it is liquid the cookies will be thinner and crunchy)
2/3 cup (150 grams) coconut sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup (60 grams) semi-sweet chocolate chips
Preheat oven to 350 degrees F (180 degrees C).
In a medium mixing bowl, mix together the almond butter and sugar. Mix in the egg, vanilla, baking soda, and salt until evenly combined. Stir in the chocolate chips.
Roll the batter into balls and place onto a parchment lined baking sheet (do not flatten) and bake for 10-12 minutes. Cool on the baking sheet for at least 5-10 minutes before moving to a cooling rack to cool completely (the cookies will be very fragile and need to set before they can be moved).
Yields 16 cookies.