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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Almond Butter Chocolate Chip Cookies Recipe

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This recipe for Almond Butter Chocolate Chip Cookies is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup Extra Virgin Coconut Oil, melted
½ cup Almond Butter (creamy or crunchy)
¾ cup Brown Sugar
1 Egg
1 ¼ cup Almond Flour
½ cup Walnuts
½ tsp Salt
½ tsp Baking Soda
¼ tsp Cream of Tartar
¾ cups Chocolate Chips or Chunks
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
These are a fabulous gluten-free option for cookies. You will fool everyone.

 

 

 

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