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Almond Butter Chocolate Chip Cookies {Gluten-Free}

Posted Aug 20 2012 6:03am

These are the most delicious “healthy” cookies that I’ve ever tasted.

Not that I tend to talk in superlatives or anything. Hah! It drives Adam crazy but I don’t care.

Seriously though….my friend and yoga teacher, Anna, made these cookies for us during a yoga team meeting the other week and I couldn’t wait to go home and remake them myself! They are vegan, gluten-free and could even be eaten for breakfast in a pinch {let’s be honest, you can totally eat these for breakfast. Even when you are not technically “in a pinch”}.

These cookies are full of good-for-you things, like almond butter, ground flax, hearty oats and dark chocolate! I don’t know about you, but in my world dark chocolate counts as as a healthy snack. And there’s no flour, either—making them perfect for our gluten-free friends!

I took a bag of these on my recent trip last week to Oregon to share with my blogging buddies. Not to toot my own horn or anything, but I think they were a hit. Cause, you know, you can never have too many snacks. Especially when you are eating your way through Southern Oregon. I’m telling you—you can never go wrong when traveling with cookies in your purse.  Rachel was actually texting me last night for the recipe because she wanted to make them for her kids today!

They’d be perfect for school snacks, especially since they are peanut-free. Peanut-free and gluten-free!

The best part though? The CHEW.

These guys are insanely chewy.

And they keep so well, too! I like them cold, straight out of the fridge, but I think they also would make great ice cream sandwiches.

For breakfast. Duh.

Almond Butter Chocolate Chip Cookies {Gluten-Free}

makes about 2 dozen cookies


1/4 cup coconut oil, room temperature

3/4 cup granulated sugar

3/4 cup brown sugar

1 1/4 tsp baking soda

1/2 tsp cinnamon

3/4 tsp salt

3 cups gluten-free oats (or old fashioned)

1 10-oz bag dark chocolate chips

1 cup almond butter

2 tbsp ground flax mixed with 6 tbsp warm water

2 tsp vanilla extract


Preheat oven to 350 degrees.

Cream together the coconut oil, almond butter, granulated sugar and brown sugar until well blended. Add vanilla extract and ground flax + water water mixture. Keep beating until everything is combined.

In another bowl, mix together the oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined—be careful not to overmix!

Roll small balls of dough and place three inches apart on a silpat or parchment paper-lined sheet tray. Do not flatten dough balls. Bake for 10-12 minutes until puffy. Let cool for 5 minutes on sheet tray before transferring to cooling rack to cool completely.


30 minutes

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