Chocolate Chip Cookies
Sweet almond butter and maple syrup make this flour-free chocolate chip cookie taste every bit as delicious as the original!
1 cup almond butter 1/3 cup maple syrup 1 egg 1 tsp. vanilla extract 3 Tbs. arrowroot powder or cornstarch 1 tsp. baking soda 1/2 cup chocolate chips
Preheat oven to 350°F. Line baking sheet with parchment paper. In large bowl on medium-low speed, beat almond butter, maple syrup, egg and vanilla until smooth and creamy, 1-2 minutes. Add arrowroot powder (or cornstarch) and baking soda; beat about 30 seconds or until dry ingredients become well incorporated. Fold in chocolate chips with spatula. Using a rounded tablespoon, drop dough onto baking sheet, spacing them about 2" apart. Use paper towel to gently press down on all cookies to flatten slightly— this will absorb some of excess oil from almond butter. Press a few additional chocolate chips into tops of cookies, if desired. Bake 10-12 minutes, until edges begin to turn golden brown. They’ll look a little soft and underbaked at first, but will continue to firm up as they cool. Cool on baking sheet for about 10 minutes before transferring them to rack to cool completely. As soon as they’ve cooled, cover tightly and store them at room temperature for up to 7 days.