Flourless Almond Butter Chocolate Chip Cookies for Kate

Flourless Almond Butter Chocolate Chip Cookies for Kate could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. One serving contains 138 calories, 4g of protein, and 9g of fat. This recipe serves 18. For 49 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Ambitious Kitchen requires cinnamon, rolled oats, vanillan extract, and egg yolk. Many people really liked this dessert. 2429 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 37%. Users who liked this recipe also liked Flourless Almond Butter Chocolate Chip Cookies, Flourless Almond Butter Chocolate Chip Cookies, and Flourless Almond Butter Chocolate Chip Cookies.

Servings: 18

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.In small bowl mix together the oats, cinnamon and baking soda; set aside.In the bowl of an electric mixer, beat almond butter, coconut sugar, egg, almond milk and vanilla until smooth, about 2 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.Use cookie scoop to drop dough on prepared baking sheet, placing them 2 inches apart. If you want fat cookies, leave them as is. If you'd like your cookies a little bit flatter, then press the dough down with the palm of your hand.Bake cookies for 9-10 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 18 cookies.

 

Step by step:

1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.In small bowl mix together the oats, cinnamon and baking soda; set aside.In the bowl of an electric mixer, beat almond butter, coconut sugar, egg, almond milk and vanilla until smooth, about 2 minutes.

2. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.Use cookie scoop to drop dough on prepared baking sheet, placing them 2 inches apart. If you want fat cookies, leave them as is. If you'd like your cookies a little bit flatter, then press the dough down with the palm of your hand.

3. Bake cookies for 9-10 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Makes 18 cookies.

Nutrition Information:

covered percent of daily need