Classic Paleo Almond Butter Chocolate Chip Cookies

Soft, chewy chocolate chip cookies are my THING. & it’s no secret that making a grain-free, refined-sugar-free version of a classic chocolate chip cookie is a tall order…

My secret: I subbed almond butter for the butter/shortening in my Mom’s classic chocolate chip cookie recipes!

Soft and Chewy Grain-Free Cookies!

After I stopped eating grains, gluten, soy, and dairy in order to follow the specific carbohydrate diet to manage my IBD symptoms, I went to town trying to re-create all of my favorite desserts. Needless to say, I was blessed with the absolute biggest sweet tooth!

Even after 7 months of switching over my diet to follow the SCD, I still hadn’t been able to find a recipe (or make one on my own) that ACTUALLY mimicked the type of chocolate chip cookies we always had in the house growing up. We’re talking the soft, chewy cookies: always on the verge of being under-baked in the center while still surrounded by a golden-brown ring.

I don’t want to step on any toes but I just have to put it out there… I’m not a crunchy cookie person. lol.

In my humble opinion, nothing beats a fresh-out-of-the-oven soft, bakery-style cookie… especially as weather gets cooler. Not only do these healthy cookies come close to the “real deal”, but they are also so easy to make! Fool-proof recipes are the best thing to make after a long day. Baking should release stress, not create it… who’s with me?!

Simply throw everything in a mixing bowl, beat, scoop, bake, and eat!

8 Simple, Clean Ingredients:

1. Creamy almond butter (duh)
2. Honey
3. Eggs
4. Pure vanilla extract
5. Cashew flour (blanched almond flour works too)
6. Baking soda
7. Himalayan pink salt
8. Enjoy Life mini chocolate chips

Almond butter: ALWAYS check the ingredient label! I always look for brands that only have one ingredient (almonds). It’s unfortunate that so many have added stabilizers and preservatives… I would much rather stir it and keep it in the refrigerator than deal with all of the IBD symptoms I get from eating palm oil and cane sugar. Some of my favorite 1-ingredient brands include Trader Joe’s, Target brand Good & Gather almond butter, and Artisana Organics Raw Almond Butter.

Honey: This is one of the only SCD-legal sweeteners, so it’s been a staple in my sweet recipes. I always try to buy local since it helps keep seasonal allergies at bay.

Eggs: Another refrigerator staple for me! They’re a great source of quality protein as well as a ton of essential vitamins and minerals. I aways look for pasture-raised, certified humane eggs.

Cashew flour: Another nut flour making it’s way into the healthy baking scene & I’m HERE FOR IT. I absolutely love the subtle nutty flavor that this flour adds to baked cookies or cakes! I also feel like it results in a lighter, fluffier texture than almond flour in most recipes. But if you don’t have any on hand, finely-ground blanched almond flour works with this recipe as well!

Chocolate chips: Ok ok, soooo chocolate is technically “illegal” on the Specific Carbohydrate Diet (SCD). But I’ve found that unsweetened, dairy-free chocolate has been one of the foods I’ve been able to add back in after my ulcerative colitis flare went into remission! I really enjoy Enjoy Life mini chocolate chips and Montezuma’s 100% dark chocolate. With that said, if you are currently experiencing IBD symptoms, I would suggest replacing this ingredient with dried fruit or nuts!

How to Make Healthy Paleo Chocolate Chip Cookies:

Step 1: Combine the dry ingredients (cashew flour, salt, and baking soda in a large mixing bowl.

Step 2: In a separate medium-sized bowl, combine the almond butter, eggs, honey, and vanilla. Beat well with an electric mixer until smooth. Add to the flour mixture and beat again, just until a thick cohesive dough forms. Stir in chocolate chips.

Step 3: With a cookie scooper, scoop the dough on to a lightly greased cookie sheet. I use either avocado or coconut oil spray. Bake, let cool (or don’t lol), and enjoy!

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