These delicious cookies are gluten and dairy free but don’t think they’re going to end up tough, grainy and just downright strange.

They are fluffy and tender. Almond butter adds a nutty flavor, but without being too overpowering. These cookies are perfect with the chocolate chips, but if you’re not a fan of chocolate, use chopped pecans or walnuts (the points are the same).

You can use any gluten free flour blend for the 1 cup of flour. If you can’t have the xanthan gum, use 3 tablespoons of psyllium husk instead. If you don’t need to make gluten free cookies, just use 3 1/4 cups regular wheat flour (the points don’t change for this substitution).

A word of warning – the cookies are best fresh out of the oven and can be a little bit addictive!

PRO TIP: These can be stored at room temperature for up to 3 days. Gluten free flour tends to mold quickly, so store these in the refrigerator to keep them fresh longer.

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Almond Butter Chocolate Chip Cookies
ALMOND & BANANA CHOCOLATE CHIP COOKIES
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
These delicious cookies are gluten and dairy free. They are light and fluffy and combine the flavors of banana, almond and chocolate chips.
Servings: 36 servings
Calories: 102 kcal
Ingredients
  • 1 ¾ cups finely ground gluten free oat flour
  • 1 cup gluten free all purpose flour
  • ½ cup almond flour
  • 2 tbsp ground flaxseed meal
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp xanthan gum
  • ½ cup almond butter
  • ½ cup shortening
  • ½ cup mashed banana (about 1 medium)
  • ½ cup sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 cups semi sweet vegan chocolate chips
Instructions
  1. Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
  2. Whisk together the dry ingredients – flours, flaxseed, baking soda, salt and xanthan gum.
  3. In a large mixing bowl, cream together the butters and sugars until they are well combined and fluffy.
  4. Add the eggs to the butter mixture and beat until well combined.
  5. Add the vanilla and banana. Mix until all the wet ingredients are well mixed.
  6. Slowly add the dry ingredients and beat for 1 minute. The dough should be well combined.
  7. Fold in the chocolate chips.
  8. Scoop the cookie dough out by the tablespoon, to make 36 cookies. Place the cookies two inches apart on the prepared cookie sheets.
  9. Bake for 9 – 10 minutes. Allow the cookies to sit for 1 minute, then remove to cooling racks and cool completely.
  10. Store in an airtight container.
Recipe Notes

Entire serving makes 36 servings

Serving size is 1 cookie

Each serving = 5 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts
ALMOND & BANANA CHOCOLATE CHIP COOKIES
Amount Per Serving
Calories 102 Calories from Fat 42
% Daily Value*
Total Fat 4.7g 7%
Saturated Fat 1.3g 7%
Cholesterol 9mg 3%
Sodium 125mg 5%
Potassium 20mg 1%
Total Carbohydrates 13.3g 4%
Dietary Fiber 1.4g 6%
Sugars 6.3g
Protein 2.1g 4%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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