If you’ve been reading my recipes for a while, you know how much I love creating gluten free cookies for my son with Celiac Disease.
He needs treats, too! And they have to be super yummy!
These chewy, delicious cookies are incredibly quick and easy to make, and the main ingredient is almond butter! I’m not saying cookies are a health food, but isn’t’ it nice to know that it’s made mostly with a healthy nut, full of protein? Just saying!
- 1 1/4 cup semisweet chocolate chips, divided
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1 whole egg
- 1 egg white
- 1 cup almond butter
- Makes about 2 dozen cookies
- Prep Time: 10 minutes
- Baking Time: 10 minutes
Preheat the oven to 350 degrees F and cover two baking sheets with parchment paper. Set aside.
Place 1/4 cup of the chocolate chips in a small bowl and melt them in the microwave. Set aside.
In a medium sized mixing bowl, combine the sugar, honey and eggs. Blend until smooth.
Stir in the almond butter, and once it’s evenly incorporated, fold in the remaining 1 cup of chocolate chips.
Use a 1 1/4 inch cookie scoop (or two teaspoons) to shape the cookie dough, placing them on the parchment covered baking sheets as you go, about 12 per sheet. (They won’t spread very much).
Bake in the 350 degree F preheated oven until they no longer look wet, about 10 minutes.