- 1 cup almond butter (or your favorite nut butter)
- 1 egg
- 1/4 cup agave nectar or honey
- 1/4 tsp pure vanilla
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 – 1/2 cup paleo chocolate chips
- almond or coconut flour
Do This in This Order
- preheat your oven to 350°
- mix the egg, agave nectar, and small ingredients in a bowl
- add the almond flour and stiiiir
- add the nut butter and stirrrr
- fold in the chocolate chips
- if you want thicker, less-chewy cookies, add almond or coconut flour 1tbsp at a time until the dough is a consistency you are comfortable with
- drop batter onto lined baking sheet- for 24 cookies use 1 tbsp of batter, for 12 use 2 tbsp
- bake for 8-10 mins (9 mins was the sweet spot with our oven)
- cooool for 10-20 mins
Warning: this is not a cheap cookie, but it is a delicious cookie.
There are so many different cookie alternative recipes out there that use wacky ingredients to get the job done. This is not one of those recipes.
I’ve been dabbling with non-traditional cookie recipes on and off again for a while, really to just explore different baking methods and ingredients (and because freakin’ sugar). Most of the recipes I’ve tried have little to no room for error, and I am just not here for that. We’ve always viewed recipes as suggestions more than scientific calculations, and I kept messing up all of the recipes I was trying because they had to be followed exactly or failure was eminent.
This is not one of those recipes. This is a good recipe.
I’ve got a couple of notes on this chocolate chip cookie recipe for you:
- The flour is completely optional, but makes the cookie more….cookie? Without it, the cookies are soft and super moist, but lack that cake-y, cookie-ness. So I’d say start with 1 tablespoon of coconut flour, mix, and see how you feel about the
- Swap out the almond butter for any nut butter. Almond butter is hella expensive, and this requires a lot of it. So use peanut butter if you want, or splurge on sunflower butter. It’s up to you.
- If you want these to be purely paleo, pay attention to ingredients. The first batch I ever made of these were made with the wrong almond butter; it was full of sugar and oils and grossness. The chocolate chips you use make a difference here, too. We generally steer toward MaraNatha No Sugar or Salt Added Almond Butter.
- AT FIRST I USED 100% CACAO CHOCOLATE CHIPS, AND I STILL HAVE THE NASTY BITTER TASTE IN MY MOUTH. UNDER NO CIRCUMSTANCE DO I SUGGEST THEM. NOT EVEN TO MY WORST ENEMIES.
So that’s it. That’s how these cookies don’t crumble.
This recipe has been adapted from AllRecipes.com.