Almond Butter Chocolate Chip Cookies (They’re Gluten-Free!)
I’ve been wondering what will come next. Cupcakes have had their day. Pies currently rule the school, but really, how long can that last? At first I thought I’d move to nominate the humble cookie. It’s simple, it’s unassuming, it’s individually-portioned. But then I thought how sad it is to watch a dessert rise and fall like a teenage pop star.
I like to see the cookie as trend-proof, like the perfect trench or red lipstick––perennially delicious and always in style. And really, that’s what I’m looking for: the wardrobe additions and the ways of thinking and the recipes that will continue to delight me––and maybe even improve my life––long after the dessert du jour’s reign is up.
These cookies are marvelously simple: super rich, not-too-sweet, and with the added benefit of feeling, well, sort of healthy, right? Just think of all the protein!
Don’t worry if the cookies look soft and underdone when you remove them from the oven––they’ll continue to cook on the baking sheet and by the time they have cooled will have firmed up a bit.
Almond Butter Chocolate Chip Cookies
from Clean Eating
makes 2 dozen
1 cup unsalted almond butter, stirred well
3/4 cup Sucanat or raw (turbinado) sugar
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces
Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.
KBG in DC: No flour? No butter? I look at this recipe and have trouble getting my head around them as “cookies.” so of course I have to try them.1 year ago
Margaret: Those look SO good, I starred this on my Reader right away. I will have to reinvest in almond butter, as I told myself I wouldn’t buy another nut butter until I had a PLAN… and now I do!
But on the thought of having ‘classic’ standbys, don’t forget that shot of fun that a little trend-indulging can impart! See sunglasses: http://www.facebook.com/album.php?id=798639465&aid=311380#!/photo.php?fbid=110746154465&set=a.10150107054849466.311380.798639465&theater
Ha!1 year ago
Katie: Yum! I do agree that cookies are trend-proof. I loved your last cookie recipe (the ginger molasses one), so I’ll have to try these too!1 year ago
Sara: I love the fact that these are made with almond butter! You made me laugh with your disucssion of “what is the next trend” in sweets. I was talking about this with my husband on Sunday. I have also heard it’s currently pie, and have also heard doughnuts mentioned as a contender, or maybe even French macarons.1 year ago
Julie: EEKS these look fantastic. Did you use Sucanat? What is that like?!1 year ago
KBG, I understand! But look how they LOOK like cookies! And the oozing chocolate! They take approximately two seconds to throw together, so they are definitely worth a whirl.
Margaret, If I could not get my almond butter at Trader Joe’s where it is both delicious and inexpensive (relatively), I would never use it. You could also make your own or try them with peanut butter.
Katie, I love those ginger cookies so much, I had to give most of them away.
Sara, How could I forget doughnuts and macarons! Yes, they are certainly edging in. (I’m rooting more for the doughnuts, I think. Macarons are gorgeous and appealingly Parisian, but just a little too precious for me.)
Julie, I didn’t use Sucanat because I couldn’t find it! Would love to hear anyone’s experiences with it, though. (And really, I know everyone SAYS it’s different from turbinado, but can it really be THAT different?)1 year ago
Brie.: i think the trend needs to be something people can also make at home…so cupcakes, pies, cookies – the home baker can excel (or at least enjoy the process!) here in london, i feel like we’re still on the cupcakes, but i’m not complaining…
just bought some almond butter – will bookmark this recipe! yippee!1 year ago
kristen: YUM. Betting the sugar could be cut down a bit–maybe 1/2 cup instead of 3/4–w/ still-great results.
Thanks for posting! So gonna try this recipe out soon.1 year ago
Brie, Good point–and I am not such a fan of the deep-frying at home. Too much trouble! So there go my doughnut dreams…
Kristen, Yes! I think that’s a great adjustment, and would probably do that myself next time.1 year ago
Cadi: What perfect timing, we have a gluten-free house guest this weekend and this recipe gives me the perfect excuse to run out and buy almond butter. A twofer!
Here’s a question, though: does one have to use the turbinado sugar/Sucanat, or could regular garden variety white or brown sugar work?1 year ago
Cadi, Yay! Love that. I would go with the brown sugar rather than white (though I don’t have a good reason, really). I think the reason for the Sucanat is a health one. But maybe someone who knows more about the comparisons of one sugar to another health-wise can speak to that!
PS Margaret I am kind of obsessed with spring trend accessories, I confess! Currently wearing bright coral nail polish!1 year ago
Kanesha: I’m going to make these for my sweet, Teresa. She’s in my Sunday night GNO group and just discovered her gluten allergy. The cookies look really good, Sarah.
Hubby and my 11yo are currently obsessed with making French macarons. I’m happy to serve as the guinea pig. I’m on a break from pie as yesterday was Pi Day and I indulged WAY too much. (So worth it!)1 year ago
Cadi: Thanks Sarah – I too was thinking that brown rather than white would be better (great minds). Love that coral nail polish idea, I think I might have to break mine out this week.
1 year ago
Kanesha, I thought of you yesterday when I realized it was Pi Day! Hope you enjoyed every bite!
Cadi, These nails have been cheering me up all week (and my painted toes did their part in a particularly grueling yoga class on Sunday.)
1 year ago
Lisa (dinner party): I make a version of these with peanut butter all the time but almond butter would have never occurred to me. Love that idea!1 year ago
Katie: Sarah, I’m obsessed with springy colors too – I bought orange tulips yesterday and a melon-colored scarf last week. A shot of color does wonders for my morale!1 year ago
Karen: I made a similar cookie with peanut butter about an hour ago (some plain and a couple with Hershey’s Kisses). I will definitely try the almond butter version. I have some delicious almond butter from Trader Joe’s in the fridge and some turbinado sugar in the pantry, so I am good to go! Thanks for posting this recipe!1 year ago
Susan: The cookies looks so delicious!
I think cream puffs are dreamy. They are classic but can also be trendy (the variations on fillings are endless…) Just the right size for a sweet treat.1 year ago
Amy --- Just A Titch: I just bought the ingredients for these! I’ve made a similar flourless cookie with peanut butter (a lovely Joy The Baker recipe!) and they were delicious. But these involve CHOCOLATE so you know they’ll be better.
Thanks, as always, love…you have the best recipes!1 year ago
Cream puffs! Yes! I second that, Susan!1 year ago
Jesswest: Just made these with peanut butter and my husband was totally skeptical that they would turn out, given the lack of ingredients. They turned out perfect, so tasty! And I think the turbinado worked really great for texture, so I would definitely stick with it if you can, but I’d add a little less so they’re not quite so sweet. The chocolate already provides plenty of that…1 year ago
susan: I am shopping this week at Trader Joe’s. This is on my list. I have been gluten for for 8 months and always searching for new recipes.1 year ago
susan: I just made these with 1/2 the amount of sugar. Perfection!!!!!1 year ago
Sara: Just made these–agree with the last post; I think less sugar would work well (though could be because I used regular white sugar rather than sucanat/turbinado), just because of the natural sweetness of the almonds. Impressive how close these are to regular chocolate chip cookies, yet without the flour. Yum!1 year ago
I agree with Jess–I think the turbinado is a good textural thing, but also like Susan and Sara’s suggestions of cutting it down to 1/2 cup. I didn’t stipulate natural (unsweetened) almond butter in the ingredients, but that’s what I used.1 year ago
Sprinzette @ Ginger and Almonds: What a completely gorgeous blog you have here – so much going on, and almond butter cookies to boot. Sold!1 year ago
jora: Just made these. LOVE.1 year ago
Nicole Lovin: Wow, this is a great idea! I’m sure they are amazing because I’ve made some with peanut butter like this.
As for the health differences between the sugars: Sucanat is just dried sugar can juice, so it retains its molasses content and is therefore higher in iron, magnesium and calcium than any other sugar. Since it retains molasses, it is also a good substitute for refined brown sugar. BUT all sugar has no nutritional benefits, so you can’t really label it healthy ha ha
This is my plan to make them “healthy”: 1/4 c powdered xylitol (put in a blender until it’s powdered) and a 1/4 c sucanat. I will be sure to post how they turn out.
51 weeks ago
Meg: New reader here– made these last night and they’re awesome! I even made them in the toaster oven due to an oven malfunction and they were still perfect. Thanks!47 weeks ago