Almond Butter Chocolate Chip Cookies

gluten free - dairy free - refined sugar free - soy free

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Well, we hit six months pregnant today and the countdown is on to prepare for little baby girl! 

We are so beyond excited, have a short list of name ideas (although we can't decide/agree on any quite yet) and instead of prepping at the speed I feel I should be, I've been mainly baking. 

We are trying to stay entertained and connected through these weird quarantine times of 2020. Which proves difficult most days for a very active 3.5 year old, but we're making due and God has blessed us with some beautiful mornings and evenings outside of the 110 degree days, which allows for some fresh air, sunshine and free play. 

Weekly I get a craving to bake something fun or sweet and these Almond Butter Chocolate Chip Cookies are refined sugar free, dairy free and gluten free and SO good.

And the BEST part, was I didn't realize how dense the dough would be with the two butter mixture and this made FORTY cookies. YES, FORTY. So feel free to make them all and gift them/save them, or cut the recipe down for a smaller batch. 

But I always say, if you accidentally make 40 cookies you just roll with it and keep this recipe real close, haha. 

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Almond Butter Chocolate Chip Cookies

Makes 40 Small-Medium Cookies

Ingredients:
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• 2 1/2 C. All-Purpose GF Flour (you may use cassava flour for grain-free cookies!) 
• 1 tsp. baking soda
• 3/4 tsp. sea salt (and optional rock sea salt to sprinkle on top)
• 1 1/2 C. coconut sugar
• 1 C. vegan butter, softened
• 1 1/2 C. almond butter, softened
• 2 eggs
• 2 tsp. vanilla extract
• 1 C. vegan chocolate chips

Directions: 

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• Preheat oven to 350 degrees and line two large cookie sheets with parchment. 
• In a standing mixer (or medium bowl with handheld mixer), mix flour, baking soda, sea salt and coconut sugar. 
• Once mixed, remove from mixing bowl and use bowl to  cream coconut sugar, almond butter and butter together. 
• Add eggs one at a time, mix and add vanilla
• reintroduce the dry ingredients and mix all together.
• Pour in chocolate chips and mix a final time.
• Using a teaspoon, drop dough onto parchment lined cookie sheet (for more rounded cookies, I rolled them with my hands and then patted them down on the pan. It gets messy, but worth it for pretty cookies!) 
• I baked forty cookies on two large cookie sheets. Bake for 15 minutes or until the edges are golden and cookies are still soft. 
• Allow to cool a bit before transferring them and cool for an additional ten minutes before enjoying!
• I saved these for a week in an airtight container and shared them with family! 

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A great recipe for a party or to take to your neighbors!