ANY Butter Chocolate Chip Cookies
These chewy chocolate chip cookies are crowd-pleasing, allergy-friendly allstars! Cashew butter provides the best texture, while tahini is my personal favorite for flavor. Make sure you get a high-quality nut or seed butter that is thick and well-mixed.
Servings 12
Calories 142kcal
Ingredients
- 1 flax egg 1 Tablespoon flaxseed + 3 Tablespoons water OR 1 regular egg
- ¾ cup any salted nut or seed butter almond, cashew, and tahini are my favorite
- ⅓ cup coconut sugar or brown or white sugar
- 1 teaspoon baking soda
- ¼ cup dark chocolate chips I like Enjoy Life or Guittard)
- Coarse or flakey sea salt for topping
Instructions
- Make a flax egg: combine the ground flax with the cold water and stir. Place in fridge and let sit for 15 minutes. (Alternatively, you can use one regular egg.)
- Preheat oven to 350ºF.
- In a large bowl, combine the nut or seed butter, coconut sugar, baking soda, and the prepared flax egg. Stir well, then add the chocolate chips.
- Divide into 9-12 small-medium sized cookies and place on cookie sheet at least 1-2 inches apart (cookies will spread).
- Bake on 350ºF for 10-13 minutes, or until cooked through but still chewy.
- LET COOL. This is important. The cookies will be soft / crumbly when they first come out. Let them cool at least 10 minutes. The texture improves further after chilling in the fridge!
Notes
If your nut / seed butter is very drippy and you're using a flax egg, use 2 just Tablespoons of water.
If your nut / seed butter is very drippy, you will want to use 6 Tablespoons of sugar to help with the structure.
Your batter will vary greatly depending on the nut butter you use.
- The chewiest cookies are made with a flax egg and a thick nut butter, like cashew (Artisana is excellent!).
- Almond butter is slightly cake-ier (I prefer Sprouts brand or raw almond butter from Trader Joe's).
- Tahini is usually chewy, but depending on the brand, can be a little thinner and more crumbly (Trader Joe's, Sprouts, and Artisana are my favorite brands for chewy). Soom is a thinner tahini, which results in a slightly flatter and crumblier cookie (though none of my tasters had an issue with this), so with thinner butters, I recommend making the flax egg with 1 Tablespoon flax and just 2 Tablespoons water. Nutrition Label is for 12 cookies made with Tahini and a Flax egg.
- The chewiest cookies are made with a flax egg and a thick nut butter, like cashew (Artisana is excellent!).
- Almond butter is slightly cake-ier (I prefer Sprouts brand or raw almond butter from Trader Joe's).
- Tahini is usually chewy, but depending on the brand, can be a little thinner and more crumbly (Trader Joe's, Sprouts, and Artisana are my favorite brands for chewy). Soom is a thinner tahini, which results in a slightly flatter and crumblier cookie (though none of my tasters had an issue with this), so with thinner butters, I recommend making the flax egg with 1 Tablespoon flax and just 2 Tablespoons water. Nutrition Label is for 12 cookies made with Tahini and a Flax egg.
Nutrition
Calories: 142kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.04mg | Sodium: 97mg | Potassium: 147mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin B1: 0.02mg | Vitamin B2: 0.2mg | Vitamin B3: 1mg | Vitamin B5: 0.1mg | Vitamin B6: 0.02mg | Vitamin B12: 0.01µg | Vitamin C: 0.02mg | Vitamin E: 4mg | Vitamin K: 0.3µg | Calcium: 68mg | Copper: 0.2mg | Folate: 10µg | Iron: 1mg | Manganese: 0.4mg | Magnesium: 48mg | Phosphorus: 89mg | Selenium: 1µg | Zinc: 1mg | Choline: 10mg