I believe in easy recipes that are quick and always come out just right.

Trying to combine healthy ingredients that are tasty and guilt free is possible.

These cookies are excellent for a morning grab-and-go breakfast or as a snack after school / school lunch after your workout, and really any time….

My son calls them “cookie dough cookies” lol! I guess the shape of it, reminds him cookie dough:).

When they come out of the oven, they are crunchy on the outside and chewy / chunky in the inside. The next day, they will lose their crunch, and stay just as delicious!

Ingredients:

2 cups organic GF flour blend

1 teaspoon baking powder

2 flax eggs, (2 tablespoon flaxseed meal+ 6 tablespoons water - let it sit for 10-15 minutes)

1 cup almond butter or any other nut butter

1/2 cup almond milk or any alternative milk

1/4 cup coconut oil

3/4 cup brown sugar or coconut sugar

1 teaspoon vanilla extract

1/2 cup chocolate chips

For serving:

Powdered sugar

Directions:

Heat oven to 375 F°.

In a mixing bowl add flour and baking powder. Set aside.

In another bowl add flax eggs, almond butter, almond milk, brown sugar and vanilla extract. Mix well. Pour the dry ingredients into the wet ingredients slowly, and mix until you get a dough. Add the chocolate chips.

Take a plastic wrap and cut a long piece. Pour the dough onto the plastic wrap and create a log. You can create 2 logs if it's easier. Freeze the dough for about an hour. Take a baking sheet and line with a parchment paper. Take a sharp knife and slice the dough into cookies--about 1/2 an inch or 3/4 of an inch thick. Bake in the oven for about 20 minutes. Let it cool. Dust with powdered sugar and serve.

Almond Butter & Chocolate Chip Cookies