Quick and easy nut butter chocolate chip cookies

I recently discovered this great recipe for really quick, really easy, and not-too-naughty chocolate chip cookies. It’s quick and easy, and you probably have all of the ingredients in your cupboard right now (doesn’t everyone keep chocolate chips on hand like I do?). I’ve been experimenting with reducing the amount of sugar from the original recipe, and replacing some with a liquid sugar like brown rice syrup. The liquid sweeteners affect the texture, but not in a bad way.

Flourless nut butter cookies

I made mine with almond butter, but you could use any nut butter you like. They tasted better with roasted almond butter than with raw almond butter. The picture above is from The Nourishing Gourmet, a great blog for healthy food ideas.

You can use whatever chocolate chips you like, or cocoa nibs. The nibs are nice. Since they’re not sweetened, they don’t add any sweetness to the recipe. I think of cocoa nibs as a guilt-free way to have chocolate every day. They are just coarsely-ground cocoa beans. There’s no added fat or sugar, as in chocolate bars, so you get the full wallop of antioxidants and nutrients and non of the bad stuff. I like to add them to my breakfast porridges. Chocolate for breakfast–what could be better?

These cookies tend to get crunchy as they cool, but using some liquid sweetener keeps them chewier.

Nut Butter Chocolate Chip Cookies

1 cp any roasted nut butter
1/2 cp succanat/rapidura sugar
1/4 cp brown rice syrup/honey/maple syrup
1 egg
1 tsp vanilla
1/4 cp cocoa nibs or chocolate chips
1/4 cp chopped pecans

Preheat oven to 350 degrees. Grease cookie sheet.
With an electric mixer, combine nut butter, sweeteners, eggs and vanilla. Stir in chocolate chips/cocoa nibs and pecans. Drop about 1 tbsp of dough for each cookie, leaving some room for them to spread out (about 2 inches).

Bake for 10-15 minutes.

This entry was posted in Cookies, Gluten Free Recipes, Healthy foods, Quick and healthy recipes and tagged , by cathy. Bookmark the permalink.

About cathy

Cathy Thomason, MAOM, Dipl.Ac., Dipl. CH, is a graduate of the master’s degree program of the New England School of Acupuncture. She is certified in both acupuncture and Chinese herbal medicine by the National Certification Commission for Acupuncture and Oriental Medicine (signified with Dipl.Ac. and Dipl.C.H.). Cathy has completed advanced herbal training with Dr. Tao Xie, and studied advanced needle technique with Dr. Cheng Xiao Ming. She became interested in studying acupuncture while living in South Korea, where acupuncture enjoys equal status with Western medicine.

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