I've been making these for a few years, long before Tosh and I went grain-free. Back then, I was just looking for a gluten free recipe and was intrigued by the idea of making cookies with mostly almond butter and eggs. No way they would taste anything like cookies.
These cookies are so good, everyone in your family will love them. I find them so addicting, I have to keep them in the freezer so I don't hork down the entire batch in one day.
Super easy to make and delicious. Try them this weekend!
Grain-free Tollhouse pan cookies
Adapted from Food Babe's Almond Butter Brownies
2 cups almond butter
1 tsp salt
1 tsp baking soda
3/4 cup honey
1 tsp vanilla
1 cup chocolate chips
Preheat oven to 350 degrees. Grease a 13x9 pan very well, especially the corners. You can also use parchment paper, but I prefer a greased pan.
Mix all ingredients except chocolate chips until smooth.
Fold in chocolate chips and pour batter into pan.
Bake until a deep golden brown, 25 to 30 minutes. Dark metal pans will bake faster.
Try your best to cool for 15 minutes before cutting.
NOTE: Using large chunk chocolate chips or mini chips change the texture of these cookies. Play around with them or use what your family prefers. You can also add 1/2 cup of cocoa powder and another 1/4 cup of honey to make these as brownies instead. If you also add chocolate chips to your brownies, you might want to skip adding more honey - unless you like your brownies extra sweet.
Heather Anderson is a natural health educator, writer, blissfully happy autism mom, fintech marketer and lover of life in Southern California.
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