Thursday, March 19, 2015

Flourless Almond Butter Chocolate Chip Cookies (Paleo)

I have a delicious recipe to share with you all but first a story about the "heart attack" I had today.

This morning on my way to work I was in a bit of a hurry. I really like hitting the snooze button (like a lot) which doesn't leave me with a lot of extra time to make breakfast. Today was one of those days. Heck, almost everyday is one of those days. So I threw a banana, some almond milk, almond butter, chia seeds, protein powder, and spinach into a blender and ran out the door.

When I got home and went into the kitchen I had a mini heart attack because I thought that tiny little bugs took over my kitchen counter! I was so grossed out. Then I took a closer look only to realize I spilled some chia seeds on the counter during my morning rush! What a relief! I honestly don't know what I would have done had there been a million little bugs all over my counter. 

So after I cleaned up that mess, I made these.

I experimented with a flourless cookie recipe I already had and swapped the peanut butter for almond butter, added a few chocolate chips, and used maple syrup instead of honey. I also topped them with a pinch of sea salt for the most delicious sweet and salty taste. These cookies were super soft and chewy too! 

I enjoyed my cookie with a big, cold glass of almond milk. The perfect afternoon snack!

I'm thinking that these would be an amazing breakfast cookie. Especially since I suck at waking up on time. Maybe I'll experiment by throwing some protein powder into the mix next time. 


1 c. almond butter, refrigerated* 
1/3 c. pure maple syrup
1 egg
1 tsp. baking powder
1/2 tsp. salt
1 tsp. pure vanilla extract
1/3 c. Enjoy Life chocolate chips

* I keep my nut butters in the fridge so this could make a difference if yours is room temp


1. Preheat oven to 350 degrees.
2. Mix all of the ingredients in a medium size mixing bowl until creamy.
3. Mix in the chocolate chips
4. Place by the spoonful on a baking sheet that has been lined with parchment paper or a non-stick baking mat. Sprinkle each cookie with a few extra chocolate chips and a pinch of sea salt.
5. Bake for 12 minutes. Transfer cookies to a wire rack to cool.

Yields: 1 dozen cookies


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