Nut Butter Chocolate Chunk Cookies

These grain-free delights are a perfect on-the-go snack, mid-day treat or guilt-free dessert for you and the kids! These soft-baked cookies are free of gluten and dairy but loaded with energy-boosting nutrients and sure to quell those cravings for all things chocolate, sweet and decadent!

 
 

Nut-butter Chocolate Chunk Cookies

  • 1 ½ cups of almond flour
  • 2/3 cup of peanut or almond butter (or a combination)
  • 1 egg
  • ½ cup pure maple syrup
  • ½ teaspoon cinnamon
  • 1 teaspoon pure vanilla extract, optional
  • ½ teaspoon baking soda
  • 1/3 cup pure dark chocolate chunks, or chips
  • 1/4 cup chopped peanuts or almonds, optional (will give a crunchy texture, so if you want a smoother consistency, omit these)

Preheat oven to 350 degrees F.

Using a blender or food processor, blend the peanut or almond butter with the egg, maple syrup, cinnamon and vanilla until smooth. Pour the mixture into a medium-sized bowl. Add the almond flour and baking soda and mix by hand until well incorporated. Stir in the chocolate chunks/chips and the nuts (optional). Drop the batter by the tablespoon onto a greased (or parchment-lined) baking sheet to make approximately 16-18 cookies.  Convection bake for 11-12 min. Let them rest for 15minutes to allow them to cool. They can then be transferred to an airtight glass container for storage, or served and enjoyed!

facebooktwitterpinterest

Related Posts

Comments are closed.