Yay! I finally found a recipe for cookies that my family loves. These Almond Butter Chocolate Chip Cookies, tweaked from a recipe by Angela Liddon are the perfect gluten free cookie. Well they love any cookie really but I rarely bake them and never buy them so this was a real treat for them. I found this recipe in the amazing book Oh She Glows by Angela Liddon. I made few tweaks to it but essentially it is the same one.
If you needing to avoid wheat and grains these cookies will definitely hit the spot, they are soft, slightly crunchy and full of flavour without being too sweet. You can also play around with the ingredients if you didn’t want to add in oats you could substitute do them completely with almond flour. Or you could try a number of nut butters depending on what you like, try cashew or sunflower seed etc.
I adjusted the time from the original recipe as I found the cookies came out a little too crisp. I reduced the timing by just a few minutes for a softer and more chewy cookie, but if you love a crispy cookie leave them in for 12-14 minutes.
- 1 tablespoon ground flaxseed
- 1 tablespoon chia seeds
- 1/4 cup butter or coconut oil (I also use salted butter or ghee to bake with if using butter)
- 1/4 cup raw almond butter or other nut butter (try to stay clear of peanuts even the organic kind)
- 1/2 cup organic brown sugar
- 1/4 cup coconut sugar or organic cane sugar
- 1 teaspoon organic vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking power (aluminum free)
- 1/2 teaspoon (optional if using salted butter or ghee) Himalayan Pink Sea Salt
- 1 cup organic (gluten-free) rolled oats, blended into a flour
- 1 cup raw almond flour (not blanched)
- 1/4 cup min dark chocolate chips (I like Enjoy Life brand)
- Preheat the oven to 350 degrees (180 degrees centigrade). Line a baking sheet with a reusable baking mat or recyclable parchment paper.
- In a small bowl, mix together the flaxseed and 3 tablespoons of filtered water and set aside for 5 minutes to thicken.
- With a hand mixer or mixer stand with the paddle attachment fitted, beat together the butter/ghee or coconut milk and almond butter until combined. Add both sugars and beat for 1 minute more. Beat in the flaxseed mixture, chia seeds and vanilla until combined.
- One by one, beat in the baking soda, baking powder, salt, oat and almond flour. The dough should be slightly sticky. If your dough is dry, you can add a touch of almond milk or goat milk to thin it out. Fold in the chocolate chips.
- Shape the dough into 1 inch balls, or simply use the measure of 1 heaped teaspoon. Place the balls on the prepared baking sheet as you roll them leaving 2 or 3 inches between each one. There is no need to flatten the balls as the cookies spread out as they bake.
- Bake for 10-12 minutes (depending on your oven) until golden brown on the bottom. The cookies should be very soft coming out of the oven, but will harden as they cool. Let cool for 5 minutes on the baking sheet and then transfer to a cooling rack to cool for 10 minutes more. Store in the fridge or freezer for a crisp fresh cookie.