The best paleo almond butter chocolate chip cookies – Soft & gooey {gf, df, paleo, healthy, flourless}

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Chocolate chips are something most people universally love. The delicious butter taste combined with the sweetness of the chocolate chips. 🙂 But, unfortunately, so many people have allergies ranging from celiac disease to intolerance to dairy products. Since I too suffer from a long list of annoying allergies and I love chocolate chip cookies, I wanted to create a recipe that people of almost all allergies can enjoy. 🙂

This recipe is gluten-free, dairy-free, paleo, healthy and flourless. It does contain eggs so if you’re allergic to eggs then try this recipe. I have not made this recipe with any of those substitutes so I cannot guarantee it will turn out perfect but you can give it a try then report back!

The base of these cookies is almond butter which when combined with the coconut sugar bakes perfectly to give you crisp and gooey chocolate chip cookies.

Ingredients

• 1 cup organic no-stir creamy almond butter
• 1 cup of organic coconut sugar
• 1 egg
• 1 tsp baking soda
• 1/2 cup hu paleo chocolate chunks + 1/4 cup for adding on the surface after scooping

Directions 

• Preheat oven to 350 F. Line or spray two baking sheets
• In a bowl add all ingredients minus chocolate
• Then add in 1/2 cup chocolate and scoop 1 tbsp size dough balls onto the baking sheet
• Place the remaining 1/4 cup chocolate on the surface of each cookie ball. This is important.
• Bake cookies 11-13 minutes or until the surface is browned. Air on the side of 12 minutes in the oven for a more crispy cookie and 11 minutes for a softer inside.
• Allow to cool on the pan for 5 minutes for them to completely settle.

Make this recipe and use the hashtag #theresahealeycooking on Instagram so I can see how it came out!

Thanks for reading today’s post. Have a wonderful weekend! 🙂

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