If there is one thing we cannot get enough of, it’s a chocolate chip cookie. We like them literally in any form. We don’t throw the word literally around often, but this is a serious matter. We are constantly testing difference variances of this as well, in order to keep things interesting in the cookie arena. If there is one thing we know to be true about chocolate baked goods, it is that flaky sea salt makes it better every time. These Salted Chocolate Chip Almond Butter Chippers are pillow soft and also freeze perfectly so you don’t eat them all in one sitting! Although, we of course support that too and have been there many times…
These Almond Butter Cookies are not only gluten free, but keto and paleo approved cookies as well which means they are a great allergy friendly cookie for a group function! We are not keto or paleo by any means, but love baking for all our friends with dietary restrictions to enjoy, too!
Salted Chocolate Chip Almond Butter Cookies
Equipment
- parchment paper
- baking sheet
- large mixing bowl
Ingredients
- 2 tbsp ghee, room temperature regular butter also works
- 1/2 cup coconut sugar
- 1 egg room temperature
- 1/4 cup almond butter
- 1/2 tsp baking soda
- 2 cups almond flour
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
- Maldon sea salt or another flaky sea salt
Instructions
- Preheat the oven to 350 and line a baking sheet with parchment paper
- In a large bowl, mix the butter, coconut sugar, almond butter, egg, baking soda and vanilla extract until well combined. Slowly add in the almond flour until well combined
- Stir in chocolate chips
- Roll a 1" ball of dough and place onto baking mat about 2 inches apart. Lightly flatten balls with your fingers, as these will keep their shape, and sprinkle on sea salt to taste
- Bake at 350 for 6 minutes
- Remove from oven and let cool for 5 minutes before starting the next batch.
Let us know what you think of these in the comments below!
XO,
Amanda and Christina
