Almond Butter Chocolate Chip Cookies

December 1, 2011 in Categories: by

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I had to create a paleo version of the Whole Foods peanut butter chocolate chip cookie for my daughters.  They love the chewy, soft texture, the sweetness, the nutty flavor, the chocolate chips, and the giant size.  It is fairly common for them to each consume a whole cookie (which are roughly the size of their heads) before I’m finished my shopping.  This is the recipe I have created, and while it isn’t particularly modest to say so, these cookies are perfect.  It is astounding to know that such a delightful food could have been created in my little kitchen.  You will never miss wheat or peanut butter again with these cookies.  Makes 15 large or 30 regular (texture is equally wonderful whichever you choose).

A note on chocolate chips:  You need to read the ingredients list.  Some brands of chocolate chips contain dairy and even wheat ingredients.  I generally don’t worry about a little soy lecithin (usually very small quantities).  I have found some very good chocolate chips at Whole Foods and at Trader Joe’s.

Almond Butter Chocolate Chip Cookies

 Ingredients:

1.    Preheat oven to 350F.
2.    Pulse walnuts in a food processor until the texture of coarse sand.
3.    Combine coconut oil, almond butter, sugar, egg, and walnuts in a medium bowl.  Mix well.
4.    In a separate small bowl, combine almond flour, salt, baking soda and cream of tartar.  Add to wet ingredients and stir to combine.
5.    Add chocolate chips and stir to combine.  Let dough cool in the refrigerator for 20-30 minutes (or more, don’t skip this step!).
6.    For regular sized cookies, make 1” balls of dough and place on cookie sheet.  Flatten slightly and bake for 8-9 minutes.
7.    For extra-large cookies (roughly the size of your child’s head), make 2” diameter balls of dough and place on cookie sheet, spaced well apart.  Flatten slightly and bake for 12-13 minutes.
8.    Let cool on the baking sheet for a few minutes before removing to a cooling rack.  Store in a plastic container at room temperature.



Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

Comments

Following the recipe exactly, I was able to make about 20 cookies, and they were 9-10 carbs each. I’m posting this for anyone with T1 diabetes or who is carb counting. I used calorieking.com to calculate carbs. I find it more accurate than many sites, including google!

THANK YOU for posting that!! I have a 2 year old w diabetes. :-( I have to enter recipes into spark people to figure out the carbs.

I made these for the first time for a picnic without telling anyone they are paleo etc. One of the guys complimented me on the peanut butter cookies. He said they were SO GOOD! He was quite surprised that there is no peanut butter in them at all. This is a great recipe and it will be a go-to recipe in the future for our house-for sure!

Hi am I missing something here…..Almond Butter, choco chips etc….are all avoided on your protocol or on the AIP protocol. Do you now consume these even on occasion? LIttle confused here…

I made these a couple of days ago and absolutely LOVED them! I made the smaller cookies and got about 3 dozen. I will definitely make these again.

These were just beyond good! I used coconut sugar because I had a lot on hand, so not sure if that made a difference in flavor or not. Also used a mix of semi-sweet and dark chocolate chips since I had both. Next time (yes–there WILL be a next time, and a time after that, and a time after that…) I make these I will try sucanat sugar and ALL dark chocolate chips, just to see if there is much difference flavor wise.
Seriously tho–these are WONDERFUL. Thanks so much for sharing them!

Do you know of a good substitute for almond flour? My son can’t have nuts. I would sub sunflower butter for the almond butter but wonder if sunflower flour would work for the almond flour.

I would like to know how well these would hold up in the freezer to keep for on occasion. I would like to make a big batch to pull some out whenever I get a really bad craving…thanks

I just made these delicious cookies. I was able to make 20 nice size cookies. I used organic coconut palm sugar instead of brown sugar. And unsweetened Carob Chips. I was kind of worried while I was mixing it up. Seemed like the coconut oil was not being adsorbed into the mix. But went ahead and baked them anyway. Don’t think it made a difference. I also rolled them into balls first, then placed them in the refrigerator. All I can say is. Thank you!!!!! These are some of the best cookies I have ever eaten. Next will try the Oatmeal chocolate chip cookies. Thank you! Thank you! Thank you!

I just made these and they were delicious but very flat and crumbly and the batter was too funny to make ‘dough balls’ with – what did I do wrong?

I make these with cashew butter and never use walnuts since they don’t agree with me, usually sub blanched almonds or pecans. Super awesome cookies that the kids gobble up and usually only ask after the fact if they are gluten free!

I put the recipe into my LoseIt! app, including using my homemade sugar free chocolate chips. Making 30 cookies from my first batch, the app calculated 153 calories per cookie. And they are pretty small cookies, too. That is a lot of calories!

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