Almond Butter & Chocolate Chip Cookies

I always try to create new recipes for my son who is gluten free, dairy free, and egg free.

Trying to combine healthy ingredients that are tasty and guilt free is not impossible.

I believe in easy recipes that are quick and always come out just right.

These cookies are excellent for a morning grab-and-go breakfast or as a snack after your workout.

The texture is pretty thick and hearty--which I love.

Give it a try:



2 cups organic GF flour blend

1 teaspoon baking powder

2 flaxeggs, (2 tablespoon flaxseed meal+ 6 tablespoons water - let it sit for 10-15 minutes)

1 cup almond butter

1/2 cup almond milk

1/2 cup brown sugar

1/2 cup chocolate chips

For serving:

Powdered sugar



Heat oven to 375 F°.

In a mixing bowl add flour and baking powder. Set aside.

In another bowl add flaxeggs, almond butter, almond milk and sugar. Mix well. Pour the dry ingredients into the wet ingredients slowly, and mix until blended. Add the chocolate chips.

Take a plastic wrap and cut a long piece. Pour the dough onto the plastic wrap and create a log. You can create 2 logs if it's easier. Refrigerate the dough for an hour or overnight. Take a baking sheet and line with a parchment paper. Take a sharp knife and slice the dough into cookies--about 1/2 an inch or 3/4 of an inch thick. Bake in the oven for about 15-20 minutes. Let it cool. Dust with powdered sugar and serve.