So I’m back from my fabulous trip to the Bahamas, St. Thomas and St. Maarten and ready to push cookies in your face. You get me, right? I promise to chat about all the details of my trip soon. It’s been a little hard to adjust to being back home. Vacation blues means cookies are a necessity, right?
And a Twilight marathon.
Okay, maybe that’s just me.
I stared in my cupboard craving cookies and found my bag of coconut flour that never seems to get used enough. WIN. Next I decided to start a giant cookie experiment in my food processor. Yep, whipping up baked goodies in the food processor is basically the best thing because it does the mixing for you. Thank goodness the recipe turned out because cleaning that thing isn’t ever fun; especially when I have to do it more than once.
These cookies are a dream come true for all of you gluten free and/or paleo friends. They’re probably one of the easiest cookies I’ve ever made and I love the fact that there aren’t a million ingredients.
Oh and did I mention options?! So many options to try when it comes to these cookies. Don’t you love a cookie that fits into nearly every dietary need?
So let’s chat about substitutions in this recipe!
Almond butter: If you’d like, you can use peanut butter or any other nut butter. Also I believe sunflower seed butter would work, however often times baked goodies can turn green when you use seed butter. Don’t worry, they’ll still be safe (and delicious) to eat!
Coconut sugar: Instead of coconut sugar, feel free to use honey or maple syrup; I would advise using 1/4-1/3 cup. You may also use brown sugar (but of course then they aren’t paleo). Try an organic brown sugar (the kind that’s unrefined).
Coconut flour: If you don’t have coconut flour, you can try making my grain free almond butter chocolate chunk cookies instead. They are might delicious!
Chocolate: If you want to avoid chocolate, try nibs! Or you can add in shredded coconut, dried cranberries, raisins or whatever your heart desires. Chia seeds are one of my favorites.
Eggs: Unfortunately there are no substitutions for the eggs. You can try a flax egg, but I’m not positive if it will work. Please leave a comment if you do try flax eggs in this recipe.
I hope you absolutely love these little bites. They’re my favorite right off of the cookie sheet when they are crisp on the outside and warm on the inside. As the days pass, you’ll notice them getting softer and more cake-like in consistency.
If you have any questions about which natural sweeteners I recommend, check out my guide on unrefined sweeteners and how to bake with them.
If you make this recipe, be sure to leave a comment below and rate the recipe! You can also snap and picture and post it on Instagram using the hashtag #ambitiouskitchen. And of course be sure to follow Ambitious Kitchen on Instagram. xo!
- Serves: 18-20 cookies
- Serving size: 1 cookie (based on 18)
- Calories: 119
- Fat: 8.5g
- Carbohydrates: 9.8g
- Sugar: 7.4g
- Fiber: 1.7g
- Protein: 3.5g
- 3/4 cup unsalted creamy almond butter
- 1/2 cup organic coconut sugar
- 2 tablespoons coconut oil, melted and cooled
- 2 eggs
- 1/4 cup coconut flour (I used Trader Joe's)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dairy free dark chocolate chips (I used Enjoy Life)
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In the bowl of a food processor, add in almond butter, coconut sugar and coconut oil; process until it comes together, about 1 minute. Add in eggs and process again. The dough will probably seize up at this point, but don't worry that's okay.
- Next, add in coconut flour, baking soda and salt; process again until a dough forms. Gently fold in chocolate chips.
- Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand if you'd like to have cookies like mine in the photo, or if you prefer, you can leave the dough as is and cookies will be a bit puffier.
- Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. Makes around 20 cookies.