A few months back, one of my good pals introduced me to a new cookie. She made a batch and between our two families, the 8.5 of us polished them all. Since then, they’ve been a regular treat in the Bodee house… sometimes Isaac and I let the Bodenettes have one.
They’re grain and refined sugar free, yet super chocolatey! Plus, the texture is amazing. If you’re looking for a healthier alternative to the traditional chocolate chip cookie, you must try my cookie cookie (old school Michael Scott, anyone?).
The recipe is a creation of the lovely and talented Amy who blogs at At My Kitchen Table. It’s super simple and only has a few ingredients. I used my stand mixer, but you could go old school and do it by hand, no problem.
- 1 cup almond butter (I use creamy & salted from Trader Joe’s)
- 3/4 cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt (I left this out since I used salted almond butter)
- 1/3 cup dark chocolate chunks or semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Beat egg and coconut sugar for about a minute.
- Add in all ingredients, except for the chocolate chips. Mix well.
- Last, combine the chocolate chips into the dough.
- Place small rounds of dough on a cookie sheet and bake for 10 minutes or so.
- Remove the cookies and try not to screw it all up, like this…