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Nut-butter-based cookies are fast becoming a staple in our house.
Who knew that gluten-free baking could be so simple? 
Since my last batch of Peanut Butter Chocolate Chip Cookies disappeared so quickly, I figured I should probably whip up another batch for us to enjoy over the weekend.
This time, using my favorite nut butter as a base.
I also wanted to try adding some extra texture to these cookies, reminiscent of an oatmeal-based batter–> without actually using oats. I used to add shredded coconut as a “secret ingredient” to my traditional oatmeal cookie recipe (it adds great texture and moisture), so I figured I should give it a shot in this version, too! 
The result tastes ridiculously good.
Have I mentioned that we never need to make cookies using flour again?
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Grain-Free “Oatmeal” Chocolate Chip Cookies
makes about 2 dozen
Ingredients:
1 cup creamy unsalted almond butter
1/3 cup honey
1 whole egg, or a flax egg
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut
1/2 cup chocolate chips
Directions:
Preheat oven to 350F. In a medium bowl, mix together the first five ingredients until a smooth batter forms, then gently fold in the shredded coconut and chocolate chips.
Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.
Bake for 9-10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges. Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Serve warm, or cold!
(We actually prefer ours straight from the freezer <–try it!)
Ingredients
- 1 cup creamy unsalted almond butter
- 1/3 cup honey
- 1 whole egg , or a flax egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F.
- In a medium bowl, mix together the first five ingredients until a smooth batter forms, then gently fold in the shredded coconut and chocolate chips.
- Using a tablespoon, or cookie scoop, drop the batter onto a baking sheet lined with a Silpat, or parchment paper.
- Bake for 9-10 minutes at 350F, rotating the pan after 5 minutes, until cookies are golden brown around the edges.
- Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Serve warm, or cold!
Nutrition
Per Serving: Calories: 125, Fat: 9g, Carbohydrates: 10g, Fiber: 2g, Protein: 3g
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I know many of you have already had success with the Flourless Peanut Butter Cookies, so I hope these are a hit as well!
The flavor variations seem pretty endless… and I plan to try all of them.
So quick and easy to make. I love that they are grain free! Thanks for the yummy, healthy cookie recipe!
I’ve made these a few times and love them! I use 1/4c honey (today, using honey from our own beehives!), and this time around tried adding a bit of coconut extract. Yum!
Love these! I actually made a few small changes. I know it’s a little unconventional but I put real oatmeal in it! LOL! I also put the batter in a square pan and made them into bars. Yum! I just can’t get enough of almond butter treats.
These are wonderful! My cookie monster husband and son both love these.Great texture. I added a splash of vanilla as well. Thanks for all of the great recipes! They have come in so handy these past few months with all of my diet/health changes.
Another great recipe! Your recipes continue to brighten mine and my families day.
Nothing beats a good cookie!