Almond Butter Chocolate Chip Cookies

After making the delicious grain free chocolate chip cookies from PaleoPlan.com, I decided to tweak the recipe a bit and try to create a cookie that was more dense and chewy.  After some experimenting, I put together the recipe below.  If you used to love peanut butter chocolate chip cookies, this may be a good one for you!

Almond Butter Chocolate Chip Cookies

*makes about 18-22 cookies

Ingredients

1 cup of chocolate chips

1/2 cup walnut oil

Dry Ingredients:

3 cups almond flour

1 tsp baking soda

1 tsp of baking powder

1/2 tsp sea salt

Wet Ingredients

1/2 cup raw honey

2 large eggs

1 tsp vanilla extract

1/2 cup of creamy, unsalted almond butter

Instructions

1. Preheat oven to 375℉.
2. Line 2 baking sheets with parchment paper.
3. In a small mixing bowl, combine dry ingredients. Set aside.
4. In a medium bowl, mix the wet ingredients well with a hand mixer or use a stand mixer.  
5. Add the dry ingredients slowly into the wet mixture and beat until well combined.
6. Stir in the walnut oil and blend.  
7. With a spatula, fold in the chocolate chips.
8. Drop spoonfuls of cookie dough onto prepared baking sheet, making sure the give the dough enough room the spread out during baking.
9. Bake for approximately 12-15 minutes.
10. Remove from oven and let cookies cool on the baking sheets for another 3-4 minutes.
11. Remove cookies and cool completely on cooking racks.

Hint

Whenever I bake cookies, I always rotate the baking sheets and switch the racks they were on about half way through the cooking time.  This helps with even heat distribution.