Don’t let the title fool you, just because they are gluten free doesn’t mean that its ok to eat the whole batch while writing your blog post about said cookies. Or is it?!? I’m going to be perfectly honest with you….these do not taste like almond butter, to me at least. They taste like an absolutely delicious chewy chocolate chip cookie!!! If you were recently diagnosed with a gluten intolerance and you miss those cookies this is for you!! If you are just like me and you don’t discriminate when it comes to cookies, then this is for you too!! If you are lactose intolerant, then this is for you!! If you like crazy animal videos on the internet or laughing when someone trips…this is of you!!!
Here’s what you’ll need:
1 3/4 cup DARK brown sugar (dark not light, the dark brown sugar has that sweet molasses in it that is key to this recipe)
1 cup of creamy almond butter (I love Justin’s almond butter and its ok to use the maple flavor)
1 teaspoon pure vanilla extract
1 large egg
1 teaspoon baking soda
1/4 teaspoon kosher salt, plus some for sprinkling
1/4 cup chocolate chips (you can use dark chocolate, semi sweet, whatever your little gluten free heart desires)
Preheat oven to 350 degrees F.
In a stand mixer, cream together almond butter and brown sugar until smooth. Mix in vanilla extract and egg, scraping down the sides of the bowl so no one is left out of the mix. Stir in baking soda and salt. Fold in your choice of chocolate chips (lactose intolerant peeps: use dark chocolate chips).
Line a baking sheet with parchment paper or a silpat (non-stick baking mat found here on Amazon: Artisan 2 pk. Non-Stick Silicone Baking Mat Set, 16 5/8 x 11). Form about 1 inch balls of dough, firmly packing them. Its ok that you are releasing oil when you are forming the balls, some cookies will have too much natural oil from the butter and you can see will form a crust around the cookies. This is ok! Some will look prettier than others and are just as tasty!! You are going to want to space them about an inch and a half apart. The dough will spread out when baking. Sprinkle tops with a little more kosher salt.
Place in oven to bake 8-10 minutes depending on your oven, but be careful not to over bake!! When you see a nice golden crust form on the edge of the cookies they are done. Remove from oven and let them cool on the baking sheet for 3 minutes. Immediately transfer cookies to a cooling rack to cool completely. This makes about 16 cookies that will magically disappear when your will power has given up and you are tired of waiting for them to completely cool. If you’re fortunate enough to have leftovers, keep in an airtight container.
If you’re like me, you will eat every single one of them with your morning tea….breakfast of champions!