No flour, no butter, and no white sugar. WHAT?? That’s right – these almond butter dark chocolate chip cookies do the trick.
We’re doing these really awesome fundraisers at work, and a co-worker of mine made an AH-MAH-ZING cookie – an Almond Butter Dark Chocolate Chip Cookie.
Like, so good that I had to text her for the recipe. When she told me that it was flour-less, butter-less and void of white sugar (without the weird taste that fake sugar often has), I was like “stop the presses, gotta make this now.” I couldn’t believe it.
I experimented with her recipe just a little bit. I loved how her recipe was chewy and I wanted a little bit more texture. Bryan LOVED it – peep the recipe below.
This recipe uses coconut sugar instead of white sugar.
While coconut sugar has just slightly fewer calories than white sugar, you should still treat it like white sugar when you’re diabetic.
It is lower glycemic index than white sugar, and your body may absorb it slowly, but it could still cause a spike for you, especially when you’re insulin resistant. These are still best in moderation.Print
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Whisk together the egg and yolk, vanilla until combined fully.
- Drop in the almond butter, sugar, baking soda, and salt together until well combined.
- Add in your Almond flour.
- Mix everything until it’s all combined.
- Fold in chocolate chips.
- Place slightly flattened balls onto cookie sheet using a cookie scoop and bake 9 – 11 minutes. These spread out a bit so make sure they have some space.
- Cool for at least 3 minutes on cookie sheet before transferring to a cooling rack. You’ll notice the cookies will flatten out. You can also sprinkle some flaky sea salt on these cookies as they cool – just a little
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cookies