Chewy Chocolate Chip Almond Butter Cookies
If you have ever met me in real life, you may be shocked to know that I am a karate student. I’m probably two years away from my blackbelt, so I have much to learn, but yet, I could take you down if needed. 🙂
My karate school had a blackbelt testing night a couple months ago and it’s a very mentally and physically exhausting night for everyone, but especially for those who are testing. As a treat, I made these cookies for the group. We needed to avoid gluten, dairy, and oats and include lots of good healthy carbs for energy. I created this recipe for this special event. They have the perfect chewy texture and are bursting with flavor. If you’ve only ever had a chocolate chip cookie made with white sugar and white flour, then you are in for a treat!
I hope you and your family enjoy these as much as my karate friends did.
Chewy Chocolate Chip Almond Butter Cookies
Ingredients
- 1/3 cup palm shortening
- 2/3 cup crunchy almond butter I highly recommend Barney Butter brand
- 1 large egg
- 1 tsp. vanilla
- 1/3 cup honey
- 1/3 cup maple sugar
- 1/2 cup dates
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 2 cups almond flour
- 1/2 cup arrowroot
- 1/2 cup Enjoy Life mini chocolate chips
Instructions
- Preheat oven to 325 degrees. Line baking sheets with parchment paper and set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the palm shortening and almond butter.
- Add in the egg and vanilla and mix well. Now add the honey and maple sugar and beat until creamy.
- Chop the dates in a food processor or blender until a very slightly chunky paste texture. Add this to the cookie batter mixture.
- Now add all of the dry ingredients and chocolate chips and mix well.
- Scoop onto baking sheets. I recommend using cookie scoops for consistently sized cookies.
- Bake 15 minutes or until just slightly browned around the edges. Don't over bake if you want them to retain some chewiness.