Almond Butter and Chia Seed Cookies
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup natural cane sugar e.g. Sucanat or regular granulated sugar
- ½ cup brown sugar
- ½ cup raw unsalted, creamy almond butter
- 1 large egg
- ½ teaspoon 100% pure vanilla extract
- 1 ¼ cups whole wheat pastry flour or gluten-free oat flour*
- ¼ cup ground almond meal buy this already ground or make your own by processing blanched almonds in a food processor until powdery
- ½ teaspoon fine grain sea salt
- ¾ teaspoon aluminum-free baking soda
- 2 Tablespoons chia seeds optional, but fun!
Instructions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Cream the butter, sugars and almond butter with an electric mixer until light in color, about 4 minutes. Add the egg and vanilla. Beat until well blended.
- In a small bowl, whisk together the flour, almond meal, sea salt, baking soda and chia seeds. Add to the mixing bowl and stir until just combined.
- Using a 1 ¾ -inch ice cream scooper, drop batter onto prepared pans. Press down lightly on the cookie with the tines of a fork, making criss-cross marks. Bake 14-15 minutes or until golden brown around the edges.
- Cool on the baking sheet for 1 minute and then transfer to a cooling rack.
Notes
To make a smaller cookie, use a 1 ¼-inch scooper and bake for 9-10 minutes.
If you like a thicker cookie, refrigerate the dough for a few hours before scooping.
*Oat flour results in a more tender, cake-ier cookie.