Ever since we tried those Avocado Chocolate Cookies, Mateo has been determined to create his own “healthy” cookie recipe. These almond butter chocolate chip cookies are his first attempt, and man are they delicious!
Even better, they are flourless, lactose-free, and have no added sugar (aside from the chocolate chips), so you can feel good about eating them…even the entire batch! Not that I’ve done that or anything…
- 10 dried dates
- 2 cups almond butter
- 2 eggs
- 2 tsp vanilla extract
- 2 TB water
- 1 cup chocolate chips
- 1/4 tsp sea salt
- 1/2 tsp baking powder
PREP TIME: 20 minutes
BAKE TIME: 10 minutes
(This makes a double batch, we got 20 cookies):
STEP ONE: Start by boiling the dates for a couple minutes, just to soften them.
STEP TWO: Once soft, remove from heat, drain, and add to food processor. (Our Hamilton Beach Food Processor
has lasted us years!) Add 1/4 tsp sea salt and 2 TB water. Chop until coarsely ground.
STEP THREE: Add 2 cups almond butter, 2 tsp vanilla extract, 2 eggs, and 1/2 TB baking powder. Blend.
STEP FOUR: Stir in 1 cup chocolate chips. It may take some muscle!
STEP FIVE: Form batter into balls less than 1/4 cup each in size. Place on greased baking sheet or reusable silicon baking mats. Do not flatten.
STEP FIVE: Bake for 9 minutes at 350 degrees. (Oven cooking times may vary– keep an eye on them to ensure your desired doneness– we like them soft in the middle.) Place cookies on cooling rack. Try not to eat the entire batch. 🙂
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