In all honesty, these are the best chocolate chip cookies that I have ever baked. They are so incredibly easy to make (maybe even too easy) and so delicious! Other than the tasty, I love them because they do not have any flour! Coconut flour is so tricky because the batter typically has to rest a few minutes before baking in order for it to absorb excess liquid. Almond flour is just a flat out pain to use. While the quality of coconut flour is pretty consistent among brands, almond flour is not. I’ve ruined entire recipes by not using the correct almond flour. Each brand is so different in how finely the almonds are ground to make the flour that I typically avoid cookie recipes with almond flour. I hope you enjoy this recipe! I daresay, no one will know that they are almond butter-based. Also, adjust the amount of chocolate chips to your preference. Typically, I start with a 1/4 cup of chocolate chips and add more according to my mood. In addition, you could add 1/4 cup chocolate chips and a 1/4 cup of pecans, walnuts, etc.
- 3/4 cup smooth almond butter
- 1/4 cup coconut almond butter
- 1/4 cup raw honey (preferably local)
- 1 egg
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1/4 to 1/2 cup mini chocolate chips
- OPTIONAL: 1/4 cups pecans, walnuts, etc.
- Preheat over to 350 degrees.
- Combine both almond butters and honey until smooth and complete incorporated. I do this by hand but a mixer on low speed would works as well.
- Add the egg and combine until completely incorporated.
- Add the sea salt and baking soda and incorporate into the mixture.
- Stir in the chocolate chips and optional add-ins.
- Place approximately 1 1/2 to 2 tbsp. of batter for each cookie on a parchment-lined cookie sheet. Leave approximately 1 to 1 1/2 inches of space between each cookie as they will not spread much.
- Bake for 8 to 10 minutes until slightly firm. Mine are done after 9 minutes.
- Remove from oven and let cool completely.
- Store in an air-tight container in the refrigerator.