Grainless Chocolate Chunk Cookie

Grainless Chocolate Chunk Cookie

AuthorDanaCategoryDifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time12 minsTotal Time32 mins

 1 cup Almond Butter
 ½ cup Honey
 1 Egg
 1 tsp Baking Soda
 1 cup Chocolate Chips or Chunks

1

Pre-heat oven to 350F and line a large cookie tray with parchment paper.

2

Add all ingredients except chocolate chips to a mixing bowl and fold together. Once mixed, fold in chocolate chips.

3

Place dough in fridge for 15 minutes to harden (this will make it easier to scoop onto cookie tray).

4

Using a utensil, scoop 12 cookies onto lined cookie tray. Place cookies 1 inch apart.

5

Place in oven 11-13 minutes, or until edges appear slightly crispy.

6

Do not over bake. Almond butter becomes dry when over baked. Aim to under-bake and you will have a deliciously crispy on the outside, soft on the inside cookie!

7

Allow to cool and harden for 15 minutes (if you can wait!)

Store in a covered or closed container at room temperature.

Ingredients

 1 cup Almond Butter
 ½ cup Honey
 1 Egg
 1 tsp Baking Soda
 1 cup Chocolate Chips or Chunks

Directions

1

Pre-heat oven to 350F and line a large cookie tray with parchment paper.

2

Add all ingredients except chocolate chips to a mixing bowl and fold together. Once mixed, fold in chocolate chips.

3

Place dough in fridge for 15 minutes to harden (this will make it easier to scoop onto cookie tray).

4

Using a utensil, scoop 12 cookies onto lined cookie tray. Place cookies 1 inch apart.

5

Place in oven 11-13 minutes, or until edges appear slightly crispy.

6

Do not over bake. Almond butter becomes dry when over baked. Aim to under-bake and you will have a deliciously crispy on the outside, soft on the inside cookie!

7

Allow to cool and harden for 15 minutes (if you can wait!)

Store in a covered or closed container at room temperature.

Grainless Chocolate Chunk Cookie

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