Looking for a gluten-free, egg-free, dairy-free chocolate chip cookie recipe? Sink your teeth into these soft and chewy chocolate chip cookies! Ready in 20 minutes!
My daughter-in-law made these Almond Butter Chocolate Chip cookies while we were visiting in April to see our beautiful newborn grandson! They were completely amazing that I just had to get the recipe!!
Sidebar: Our grandson is so darn cute like a kewpie doll. I just couldn’t get enough of him. He has the largest eyes, fantastic disposition and a smile that melts my heart. When we were at the airport to go back home, I got teary-eyed not knowing when we would be back to see him (them). They grow up so quickly! Thank goodness for Facetime or Skype so we can see them in action!
My DIL originally made these almond butter cookies with oat flour, but beings I didn’t have that on hand, I substituted almond flour for the oat flour. I loved the nutty texture and flavor. If you aren’t a fan of almond flour, try the oat flour. I think you’ll find these cookies delicious all around. I seriously think I ate two dozen cookies in two days! It’s no wonder I packed on the pounds this past week. Oy. But, I will say each pound was worth every bite! :)
- 1/3 cup unsweetened applesauce
- 1/3 cup almond butter
- 1/2 cup granulated sugar or dry sweetener substitute
- 1 tablespoon ground chia seeds or flaxseeds
- 2 teaspoons pure vanilla extract
- 1 1/3 cups almond flour or oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sorghum flour or whole wheat pastry flour
- 1/2 cup dark chocolate chips (or vegan chocolate chips)
- Preheat oven to 350 degrees F. Prepare two large baking sheets with parchment paper or cooking spray. Set aside.
- In a large mixing bowl, mix together by hand applesauce, almond butter, sugar, and chia or flaxseeds. Add vanilla and beat until smooth and creamy.
- In a separate bowl, mix together flour, baking soda, salt, and sorghum flour and add to wet ingredients. Beat until well incorporated. Fold in chocolate chips.
- Drop spoonfuls of batter onto prepared baking sheet about 2-inches apart. Bake for 10 minutes or until lightly browned.
- Remove from oven and let slightly cool before transferring to a cooling rack to cool completely.
Recipe inspired by Isa Chandra Moskowitz’ Lunchbox Chocolate Chip Cookies