Now if you know anything about me you know that I am an absolute cookie monster! Out of all the cookie varieties out there I dig a good chocolate chip cookie the most. You can also imagine the guilt associated with eating most chocolate chip cookies out there considering the high sugar content and the simple fact that eating them goes against everything I work so hard for. Although there is nothing wrong with a treat every once in a while why not make it a healthy treat! I stumbled across this recipe and had to try it, a healthy chocolate chip cookie! It’s kind of crazy to put healthy and chocolate chip in the same sentence but for real, these were not only healthy but super delicious! They literally can cure any sweet tooth and are so simple to make you can whip them up in 10 minutes before the kids get home from school or whenever! I would say sometimes when I see healthy and alternative recipes for things even when they look good I will be deterred by a heavy ingredient list because I know its not going to be a quick fix, maybe a tad overwhelming too but these are just the opposite, probably why I decide to try them out. Simple healthy, wholesome ingredients, kid tested and mom totally approved! Considering my 3 year old ate his all up then asked for more, I know they are a hit in this house no doubt! Here is the recipe! Did I mention they were DELICIOUS and Gluten Free? YUP! They sure are! I added natural ground cinnamon to mine as well as used dark chocolate chunks because they are my favorite in cookies!
1 large egg
1 cup almond butter, at room temperature or cold (not warm)*
1/2 cup coconut sugar
1 teaspoon baking soda
1 cup semi-sweet or dark chocolate chips
(you can add a heaping teaspoon of natural cinnamon too, so good!)
Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, beat the egg. Add the almond butter, baking soda, and brown sugar. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chips until combined.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon, as pictured above. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel.
Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. I baked mine for 8 minutes. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.