This was recipe born out of necessity. It was necessary for me to have a grain free chocolate chip cookie and I wanted one quickly. I’ve already made a similar recipe into a chocolate chip waffle which was awesome but today I wanted cookies so I could share them with Max (he only likes his waffles plain, the little weirdo.) 😉
You can make these cookies very quickly as they only have 5 ingredients: cashew butter, coconut sugar, eggs, baking soda and chocolate chips. It only takes about 15 minutes. I have not made these with almond butter but I’m sure they would be fine. However, there is something about the combination of cashew butter and coconut sugar that tastes so much like cookie dough batter, so that is why I used cashew butter. I bought mine at Trader Joes. (Are you sick of my talking about Trader Joes yet?). I think Walmart sells it too or you could make your own very easily. Just email or leave a comment and I’ll tell you how.
Grain Free Chocolate Chip Cookie Recipe
In a bowl, mix your egg, cashew butter, baking soda and coconut sugar. By the way if you don’t have coconut sugar you could use brown sugar instead.
Next add in your chocolate chips. I like dark chocolate chips but you could use whatever you like (Enjoy Life, milk chocolate, etc.). Then you just put spoonfuls on a silpat lined cookie sheet or a parchment lined one. The dough is pretty sticky but you’ll be able to finesse it.
Lastly you bake them in a 375 degree oven for about 10 minutes. Let them cool for 5 minutes and enjoy! This recipe only makes 10 cookies but you could easily double it. Also it’s more of a chewy cookie than a crunchy one. I suppose you could cook it longer to get it more crunchy but I’ve never tried it. Maybe next time! Enjoy!
Almost Chocolate Chip Cookies (grain free, 5 ingredients)
- 1/2 cup cashew butter
- 3 Tablespoons coconut sugar or brown sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 cup mini chocolate chips
Preheat your oven to 375 degrees.
In a bowl mix all ingredients together.
Scoop about a Tablespoon of dough for each cookie onto a silpat or parchment paper lined cookie sheet.
Bake for 10 minutes.
Let cool for 5 minutes to continue to set.