Almond Butter Chocolate Chip Cookies
December 1, 2011 in Cookies
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.
Ingredients:
- ½ cup Extra Virgin Coconut Oil, melted
- ½ cup Almond Butter
(creamy or crunchy)
- ¾ cup Brown Sugar, Sucanat
or Muscovado Sugar
- 1 Egg
- 1 ¼ cup Blanched Almond Flour
- ½ cup Walnuts
- ½ tsp Salt
- ½ tsp Baking Soda
- ¼ tsp Cream of Tartar
- ¾ cups Chocolate Chips or Chuncks
(optional)
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.
I made these today and they are delicious! I used coconut sugar instead of brown sugar and added 1 TBSP of honey and 1 TBSP of maple syrup to make up for the sweetness. I also used homemade almond butter. These are the perfect blend of crispy and chewy. Thanks for sharing!
6-17-2012, I just made these! Awesome!! Is all I can say. The substitutions I made were, I had crunchy almond butter, and I used finely ground almonds instead of walnuts. I used the sugar even though I am trying to be low carb but I wasn’t sure if a sub would be the same. So glad I did. They are perfect. Once cooled they are just right. I am so excited to have a gluten free treat. I used Bob,s red mill gluten free all purpose flour too in the same amount as your almond flour, I will buy almond flour next time, I am sure the flavor is 10 times better. Thanks for the recipe, I made sure they were cold before making into little balls and they stayed nice and chunky but soft. Yum!
YUM!
How long can this sit before baking? Looking forward to trying this one out!
I’ve had it overnight in the fridge before and it’s been fine.
Thanks for the quick reply and terrific recipe. I made these with help from my 2 and 4 year old for my paleo friend and they’ve become an instant hit for us “non paleos”. ; )
These were excellent! Some of my hard-core paleo pals would not eat them because of the brown sugar, but those who did raved about them! They look & taste like “real” cookies. Even my non-paleo momis a huge fan. Thanks for a great recipe!
These are great! My family loved them…I made them at Christmas and no one could believe they were grain free. Several asked for the recipe! I only added some shredded coconut. I actually thought they were a bit sweet and might reduce the sugar next time.
We love these, thank you for a great recipe! I was wondering if you think it’s alright to freeze half the batch after they’ve been cooked?
Yes, I have frozen then and they’re great!
I’m new to Paleo and wondered what the nutritional value is for this batch of cookies? And how I go about working this out. Apologies for naivity!
There are plenty of free websites that will give you the nutritional information of each ingredient and then you can calculate it from there.
what could you use in place of the sugar? Honey? Xyiltol?
Date sugar