Almond Butter and Chocolate Chip Cookies

Stacey DeeringBy Stacey Deering, RHN  ,   ,

May 17, 2014

Avoiding refined and genetically modified beet sugar when baking is simple to do. Replace white sugar with non GMO coconut sugar. It’s also a great way to reduce the glycemic load in baked goods.

  • Yields: 24 Cookies


¼ cup organic butter

¼ cup almond butter

¾ cup coconut sugar

1 egg

1 tsp. pure vanilla extract

1 cup oat flour

1 cup almond flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. sea salt

1 cup organic dark chocolate chips


1Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

2Combine the butter, almond butter and coconut sugar in the bowl of a stand mixer. Blend until very creamy, about 4 minutes. Add in the egg and vanilla and blend again, scraping down the bowl.

3In another bowl combine oat flour, almond flour, baking powder, baking soda and sea salt. Add the flour mixture to the butter and mix until thoroughly combined. Stir in chocolate chips.

4Divide the dough evenly onto the baking sheet using a small spring-loaded ice cream scoop. Bake for 10 – 12 minutes. Remove from the oven and allow to cool for a few minutes before transferring to a wire rack to cool completely.