Grain Free Chocolate Chip Cookies

I don't know about your family, but we've certainly been doing more baking since we're at home a whole lot more these days. I've always been a baker, it just comes naturally to me, but I've started to enjoy experimenting with different flours and healthier ingredients.

Grains and gluten, in general, do not affect me too much; unless I happen to overindulge...then I think it's only natural to feel uncomfortable. The more I began to study about them through my nutrition schooling. the more I find it fascinating how grains have changed over the course of our history. With that said, I don't think they're something that we need in our everyday diets often. I also know first hand how hard that is to step away from.

Anyways, I digress. Whether you have to, prefer to live a grain-free lifestyle or just want to humor me and try out a grain-free version of a classic cookie. I hope you give these a shot! I promise you can find all of these ingredients at your local grocery store, in fact even the ground flaxseed is at Aldi and for a very reasonable price. These have an almond butter base, which I think helps keep that traditional chocolate chip cookie flavor. But, feel free to experiment with different nut butters you have on hand, even peanut butter.

These do not make very many, which can be good or bad, because I can guarantee they won't last long in the house! Enjoy!

Grain-Free Chocolate Chip Cookies

Ingredients:
1 cup almond butter
1 egg
2 tbsp coconut sugar
1/4 cup raw honey
1-1/2 tbsp ground flaxseed
1 tsp vanilla extract
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped nuts
1/2 cup chocolate chips (I used milk chocolate)


Directions:
Preheat oven to 350 degrees.

In a large bowl, combine together the first eight ingredients using a mixer. Fold in chopped nuts and chocolate chips.

Drop dough by tablespoonfuls onto prepared cookie sheets. Bake for 10 minutes. Remove from the oven and let cool completely before transferring to a cooling rack.

Makes 16 cookies. Will last a few days in a storage container, after that best stored in the fridge for a longer shelf life. I have not tried freezing these, but I assume they would hold up in the freezer for a couple of months.