I love to make cookies on Sundays, so on this fine Sunday I just created a new chocolate chip cookie recipe. Holler! It’s different than the one that’s in my latest cookbook; these are softer and more gooey if you’re into that. The recipe doesn’t call for butter but you can add a couple of tablespoons of butter for even crispier edges. Enjoy!
1 Large egg
1 tbsp Vanilla extract
½ cup Creamy Almond Butter
½ cup Coconut Sugar (or your favorite sugar substitute)
1 tsp Salt
¼ tsp Baking Soda
½ - ¾ cup Dark Chocolate Chips (I use Lilly’s stevia sweetened dark chocolate chips)
Turn oven on 350 degrees Fahrenheit
In a mixing bowl lightly beat the egg then mix in the rest of the ingredients, except for the chocolate chips, until thoroughly blended. Fold in chocolate chips.
Line a baking pan with parchment paper and drop single spoonful’s of the cookie dough into the lined pan about 3 inches apart and lightly press the dough down (this gives a flatter and crispier cookie).
Bake for 8 minutes and let rest in pan for 3-5 minutes then transfer to a plate.