A while back, I had tried a recipe for Quinoa Almond Butter Blondies that was just wonderful. It’s so delicious that it’s become a favorite of mine to bring whenever I’m headed out somewhere. It’s an easy dessert to bring that just about everyone can enjoy.
It’s perfect for those with intolerances, since it’s made with gluten free flour.
The blondies are a favorite recipe, so I decided to try a cookie version of them. Thus, my Almond Butter Chocolate Chip Cookies recipe was born!
Cookies are great for me, since I can portion out the dough and freeze it. Then I just have to partially thaw a few cookies, bake them and can have fresh cookies.
It’s an easy way to have fresh cookies when I need a treat without always having some on hand (that I’m likely to eat). I like to freeze the dough, since I can then bake the cookies fresh. You can freeze the cookies, but they tend to get soggy when you’re thawing them.
Besides, is there anything better than fresh, warm cookies?
I wanted to keep these cookies gluten free, so I just substituted an all-purpose gluten free flour blend, but it’s easy to switch back to an all-purpose flour blend if you don’t need gluten free. You’ll still just need 1 cup of flour.
Quinoa flour can be expensive and difficult to find in the grocery store. Luckily, there’s an easy fix. Clean out your coffee or spice grinder and grind up whole quinoa. You’ll have quinoa flour in no time.
I’ve learned that these cookies aren’t overly picky about how finely the quinoa flour is ground, so if there’s no large pieces of quinoa left, you’re probably fine.
What is Quinoa?
Quinoa is one of those new superfoods. It burst onto the market several years ago and had been popular ever since.
Unlike wheat, quinoa is not a grain or grass, but is a seed that’s related to spinach.
What’s so amazing about it, is that it’s high in protein, and even provides all the essential amino acids. It’s also a great source of fiber, B vitamins and minerals. Another advantage to quinoa is that it’s naturally gluten free for anyone suffering from Celiac disease or gluten intolerance.
Chocolate chip cookies are one of my favorites. Growing up, my mom would almost always have chocolate chip cookies for us. I think she made them by the dozens. As a result, chocolate chip cookies are one of those comfort foods that I just crave sometimes.
I tried to keep these a little lower in sugar by using dark chocolate. Since the cookies have sugar in them, I like to get unsweetened dark chocolate chips, or a bar and break it into tiny pieces. If you prefer, you can switch out the chips for semi sweet or milk chocolate.
These Almond Butter Chocolate Chip Cookies are in the category of “occasional treat” since they’re much higher in points than other cookies. They’re higher in fat, but by using the almond butter, you get a few more of the heart healthy unsaturated fats. You also get a nutty, creamy flavor of almond butter that is subtle but really takes these cookies over the top.
Need another cookie recipe? Try these!
- 1/2 cup almond butter
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 tsp vanilla
- 1 cup gluten free all purpose flour
- 3/4 cup quinoa flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
- Preheat the oven to 350 degrees F.
- Lightly grease 2 cookie sheets, or line with parchment paper.
- Cream together the butter and sugar.
- Beat in the egg and vanilla until well combined.
- Add the two flours, soda and salt. Mix until the dough is completely combined.
- Fold in the chocolate chips.
- Drop by rounded tablespoonfuls onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until golden brown.
- Cool for 2 minutes on the baking sheet, then remove to a cooling rack and finish cooling.
- Store in an airtight container.
Entire recipe makes 24 servings
Serving size is about 1 cookie
Each serving = 4 Points*
*based only on ingredients that have an SP Freestyle value