Almond Butter Chocolate Chips Cookies

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It’s hard to believe that such a simple recipe can produce such amazing little cookies.  Be warned – it’s hard to resist eating the whole batch!  Feel free to experiment with different nut butters for a variety of new tastes and flavors!  YUM!

~Sarah

Ingredients:

• 1 cup no salt added almond butter or your favorite nut butter, room temperature
• 1/2 cup raw coconut crystals
• 1 large egg
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup chocolate chips of your choice (I used SunSpire Grain Sweetened Chocolate Chips)

Preparation:

1. Preheat oven to 350 degrees.
2. In a medium bowl stir together the first 5 ingredients until blended.
   

   Stir in all the ingredients until well mixed

3. Stir in chocolate chips.
4. Drop the dough by rounded tablespoonfuls onto a lined baking sheet (parchment paper or non stick foil works best).
   

   Place dough balls on baking sheet

5. Bake for 10-12 minutes or until lightly browned.
6. Let cool on baking sheets for 5 minutes (this is a must – they have to cool slightly before you can move them).
7. Transfer to a wire rack and let cool for 15 more minutes (I put them on a sheet of waxed paper for about 5 minutes and they were good to go!).

Nutritional Info:

Makes 24 cookies.

Serving size 1 cookie.

Nutrients per serving: Calories: 110, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg

Notes:

Leftover cookies can be stored at room temperature for 1-2 days.

You can also add 1/2 cup of oatmeal and 1/4 cup dried cranberries for something different.

For a gluten free treat make sure to use gluten free chocolate chips!