Crispy cookies with almond butter and chocolate chips

Gluten free, crispy and delicious cookies. I wouldn’t have guessed that they are healthy at all if I tasted them without knowing the ingredients, but for cookies they are rather healthy.

1 tbsp ground flax seeds
1/4 cup (60 ml) coconut oil
1/4 cup (60 ml) almond- or peanut butter
1/2 cup (125 ml) Sucanat sugar or brown usgar (I used Splenda brown sugar that is less sweet)
1/4 cup (60 ml) coconut palm sugar
1 tsp vanilla extrakt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1 cup (250 ml) gluten free otats, blended into a flour in a food processor – or you can buy oat flour
1 cup (250 ml) almonds, blended into a flour in a food processor – or you can buy almond meal
1/4 cup (60 ml) dark chocolate chips or finely chopped 70% chocolate


Pre-heat the oven to 180°C (350°F). Line some baking sheets with parchment paper.

Mix the flax seeds and 3 tbsp (45 ml) water and set aside for about 5 minutes to thicken.

Mix the coconut oil and almond butter in a stand mixer. Add the sugars and continue mixing for 1 minute. Add the flax seeds with water, and vanilla extract and mix.

Mix one by one: baking soda, baking powder, salt, oats and almond meal. The dough should be a little bit sticky. If it’s too dry then add a bit of almond milk. Add the chocolate with a spatula.

Form littla balls with your hands (about 1 tbsp each). Line on a baking sheet but be careful to have enough space in between (5-8 cm) cause they will spread out in the oven.

Bake for 12-14 mintues. The cookies will be soft when they first come out of the oven but they will harden when they cool down. Let cool completely and keep in the fridge or freezer for longer storage.

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