White Chocolate Chip Almond Butter Cookies
What started out as another Sunday and wondering what sweet treat I wanted to bake came the birth of these cookies. A recipe modified from the folks at Thug Kitchen, these cookies are a bit unlike anything you’ve had. Not over the top decadent or particularly sweet, and if made in smallportions, can serve as a nice light, afternoon treat!
Deets:
1 ½ cups coconut flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup fridge chilled almond butter (peanut butter WILL change the taste of the cookies, use almond butter)
⅓ cup brown sugar
⅓ cup coconut sugar
2 tbsps ground flaxseed
¾ cup almond milk
1 ½ teaspoons vanilla extract
⅔ to 1 cup chocolate chips of your choice (the more the merrier, in my opinion 🙂 )
Use a small bowl to sift and mix together the flour, baking powder and soda, and salt.
In a larger bowl or kitchen mixer bowl, mix together the chilled almond butter and sugars until blended and creamy. Mix in the ground flaxseed, almond milk, and vanilla until loose batter forms.
Once everything is properly mixed together, SLOWLY mix in small helpings of the sifted flour until it’s all poured and mixed with no dry spots. Using your hands, fold in your choice of chocolate chips/goodies.
Cover the dough and place in the fridge to cool for at least 90 minutes.
Oven is heated to 350 degrees F and a baking sheet is lined with parchment or wax paper.
Place ice cream scoop size balls of dough onto a cookie sheet and gently flatten with a fork (1 ¾ – 2 inch wide cookies are my preference here)
Bake until the edges and bottoms are golden brown. Here at elevation that equals to about 12-18 minutes
Fun substitutions include: for the chocolate chips, choose white chocolate chips regular, or coconut covered chocolate chips. I used a mixture of white chocolate chips and coconut covered chocolate chips.
