How are you guys? Hope your day is going WONDERFUL and you’re enjoying every second.
I wanted to share, well… just the best ever skinny nutty chocolate chip cookie.
Because growing up chocolate chip cookies were just the go-to, you know? Walking into your house after school to the smell of freshly baked cookies never ruined you day, ever. Chips a’hoy had nothing on mom’s warm choco chip goodness.
AND CHRISTMAS. The ultimate cookie for Santa, so today is the perfect day to share the skinny version.
But with a little mix and mingle of ingredients, I.found.a.way. (huge sigh of RELIEF).
The best part? The nut butter. They give the cookie this serious texture and they taste SO yummy. I love anything with peanut or almond butter in them, so a nut butter in my chocolate chip cookie is calling my damn name. You?
JUST THE BEST SKINNY NUTTY CHOCOLATE CHIP COOKIES EVER & WHAT YOU’LL NEED:
1 and 1/2 cups almond flour
3 tbsp. coconut flour
3/4 tsp baking soda
splash pure vanilla extract
3 tbsp. almond butter
2 tbsp. melted coconut oil – just warmed!
¼ cup + 2 tbsp. maple syrup or honey
dark chocolate chips
WHAT TO DO:
Preheat the oven to 350 degrees
Add almond flour, coconut flour, baking soda to a large bowl and whisk to combine (I like to really really whisk this well so it’s all blended!)
Melt your coconut oil just so it’s warm and ready to be mixed
In another bowl add the coconut oil, peanut butter, maple syrup (or honey), and vanilla – mix mix away
Add all ingredients together and MIX again – don’t forget your chocolate chips!
Put cookies on a baking sheet – they will come out how you shape them, so do your best work (ha!) then place them in the freezer for about 10-15 minutes.
BAKE for 12-15 minutes – desired texture.
They’re so so good. So ENJOY, my pretty babes!
x, Merry Christmas – love you guys