A delicious, healthier version of your traditional chocolate chip cookie
Gluten-Free
Dairy-Free
I discovered a version of this recipe on the Martha Stewart website in my quest to find a delicious, yet somewhat healthy gluten-free cookie. Cutting down on gluten can be a challenge sometimes, especially when you absolutely love something like classic chocolate chip cookies. But don’t despair! This recipe will surprise you at how simple and delicious they are—completely satisfying that chocolate chip cookie craving. And the cacao nibs make for an even more satisfying crunch (along with extra antioxidants).
MAKES ABOUT 24 MEDIUM COOKIES
2 large organic eggs, lightly beaten
1 c unsalted almond butter (or any other nut butter)
½ c coconut palm sugar or maple crystal sugar
½ t salt
3 T cacao nibs
¾ c chocolate chips
- Preheat oven to 350°F.
- Prepare a cookie sheet with parchment paper.
- Combine all ingredients in the order listed above in a large bowl and mix well.
- Scoop a spoonful of batter (about 1 T) for each cookie onto the cookie sheet.
- Bake for 10-12 minutes until golden brown.
- Cool on rack for about 10 minutes.
- Store for up to 3 days (if they even last that long!).
