Chocolate Chip Almond Butter Cookies (GF / DF)

There are SO many gluten free, dairy free chocolate chip almond or peanut butter cookies out there. This is mine – born from a little trial and error and using almond butter. I’ve made these with peanut butter as well and they are equally yummy! These cookies take minutes to put together, 15 minutes to bake and you have chewy, fabulous cookies. These are great with a cup of tea or hot chocolate.

Gluten free and dairy free - for those who don’t have sensitivities or intolerances to wheat or dairy, you wouldn’t know the difference of these yummies to cookies made with wheat flour.

Hemp Hearts are rich in essential fatty acids, are a high-quality protein source, contain VitB, phosphorus, potassium, magnesium, calcium, iron and zinc.

Cinnamon has anti-viral, anti-fungal and anti-bacterial properties. It is an antioxidant and an anti-inflammatory and its prebiotic properties that help balance gut health.

As always, when you make this recipe, please post a photo of your Chocolate Chip Almond Butter goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 5 minutes / Cook time: 15 minutes / Makes: 18 cookies

Ingredients:

• ¾ Cup Almond Butter (or all-natural smooth peanut)

• ¼ Cup Coconut Sugar

• ¼ Cup Maple Syrup

• 1 teaspoon Vanilla

• 1 Egg

• ½ Cup Almond Flour

• ½ Cup Oat Flour

• ½ teaspoon Cinnamon

• 1 Tablespoon Hemp Hearts

• ½ teaspoon Baking Soda

• 1/3 Cup Chocolate Chips

How It’s Made

• Preheat your oven to 350°F.

• Prepare a baking sheet lined with parchment paper or a silicon sheet.

• In a medium bowl, mix together the almond butter (or all-natural smooth peanut), the coconut sugar, maple syrup, vanilla and the egg until smooth.

• Add in the almond flour, oat flour, cinnamon, hemp hearts and baking soda and stir well to combine.

• Lastly, add in the chocolate chips and stir again.

• Place heaping teaspoons of batter on the prepared baking sheet and bake for 15 minutes. Don’t be tempted to bake them longer – 15 minutes keeps them chewy.

• Store them in an air tight container on the counter.

Enjoy!

Variations:

• Use small diced dates or raisins in place of the chocolate chips.

• Add in ¼ cup sliced almonds in the batter with the dry ingredients.

• Add a ¼ teaspoon ground ginger and a pinch of cloves with the cinnamon.