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When it comes to the holidays, I’m not one to hold my breathe and hope I can make it through the season never consuming an ounce of sugar.
That’s just not my style.
I believe it’s a time of year to come together. A time to connect, enjoy, and even indulge.
I sip eggnog. I drink wine. And by all means, I eat cookies!
I find when I allow myself to enjoy these things, I usually don’t overdo it. For me it’s always the resistance against something (i.e. eating a cookie or drinking the wine) that leads me to overdo it.
When my focus is on enjoyment and pleasure, I tend to enjoy and move on. No lamenting, no resisting, no fighting with myself.
These cookies are my favorite of all favorite.
They taste amazing, are insanely easy to make and are as clean as you’re gonna get when you’re talking cookies.
Oh, and the gluten free part is really just an added bonus. Because these cookies are made of almond butter and contain no flour, they offer the added perk of being gluten-free. So by all means if you or someone you know are gluten-free, make this delicious cookie and take a deep breathe knowing that you can still enjoy one of life’s simplest pleasures.
Ingredients
- 1 cup unsalted almond butter
- 3/4 cup turbinado sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 3 ounces dark chocolate, chopped
Instructions
- Pre heat oven to 350.
- Combine almond butter, sugar, egg, vanilla, baking soda and salt in a large bowl and hand mix until everything is incorporated.
- Gently stir in chopped chocolate.
- Drop cookie dough into 1-tbsp plops on a rimmed baking sheet lined with either silpat mat or parchment paper.
- Bake for 10 minutes. Cool completely and store in an airtight container. Enjoy!
- Makes 22 cookies.
Cyndi says
Just made these cookies because I need a healthier dessert when i’m craving it and they hit the spot. Thanks to my hubby for stumbling on to this website.
Hana says
Hi Dani – a quick question! How is best to store these and how long can they be kept for? Thanks!
Dani says
They can be stored in a container on the counter and you’ll be lucky if they make it more than a day or so 😉
Dani says
They can be stored in a container on the counter and you’ll be lucky if they last more than a day or so 😉
Sharon says
Dani
In your gluten free chocolate chip cookie it called for turbinado sugar is there any thing else I could use ?clean
Thank you
Sharon
Dani says
You can use coconut sugar or even a mix of white and brown sugar would work.
Geri Enos says
Thanks Dani! I was wondering what I could sub in for the turbinado sugar.. am going to make these for my grandson with a peanut allergy…
Dani says
Any granulated sugar will work for this recipe 🙂
Sharon says
Thank you Dani
I ended up using brown sugar and mini chocolate chips my sister and Neice and sister in law loved them. And I really enjoy your video receipts
Thank you
Sharon
CJ says
Thank you for sharing a great recipe! My girlfriend has Celiacs Disease and was diagnosed just last year. She has had to give up a lot of the food she loved and what she can still eat from stores is lackluster more than 75% of the time. I couldn’t stand seeing her frustrated and disappointed any longer after we went out and she cried due to a menu being so misleading… so I took it upon myself to learn to bake. I scoured YouTube and found tour channel and this recipe and I just made my first batch tonight! I’ve never baked anything in my life before! I made them bigger, with a pinch of extra sugar, and slightly more chocolate chunks (she loves chocolate!). They look amazing! I’ve included a picture for you as they turned out perfect! Thank you again, and I hope you can do more gluten free recipes so that I can keep putting the smile on my girl’s face!
Christina says
I am LOVING your website and YouTube channel. Your recipes have been a game changer for me living with Type 2 Diabetes and struggling with weight loss. So, a BIG thank you!
For this cookie recipe, could the turbinado sugar be substituted with Erythritol or the like?
Amica says
Thank you so much for that perfect recipe. My son is a very picky eater, and I have a hard time trying to get him to eat healthy, nutricious meals. He eats raw veggies and fruit, but hardly ever cooked or baked. He doesn’t like nuts, either. I gave the recipe a try anyway, and he absolutely loves it. Besides, these cookies are so easy and quick to make!
Next time, I’ll probably try to swap a part of the sugar with Erythritol.
Greetings from Germany!
Dani says
So glad ot hear you all enjoy this recipe, Amica! I think the Erythritol will work well with this recipe. Enjoy!
Mary says
Oh my goodness these cookies were amazing! I used turbinado sugar and half coconut sugar as well as a chia egg and everyone loved it including my picky family!
Jeannette says
These are delicious, I practically make them every week and have one with my coffee in the morning and my husband enjoys them too. Today, I made them with peanut Butter and they’re just as delicious. Thank you for your great recipes.