As a pastry chef I take a lot of pride in my cookie-making skills, of course. And I have always loved making cookie platters filled with dozens of different treats.
But that was when my time was my own. Now, trying to balance a new baby and full-time job, my cookie baking time has shrunk.
This year I am all about quick, without sacrificing on taste.
I am always a fan of chocolate chip cookies, but I decided to make these food-sensitivity friendly.
A few of my friends try to avoid dairy and gluten, so these little babies are dairy-free and gluten-free—without taking away from flavor or texture.
The absolute best thing about this recipe is that you toss all of the ingredients in one bowl to mix, and the whole thing takes less than 20 minutes from start to finish!
The downside is that they are so quick, you can make them for a snack every day!
Chocolate Nut Butter Cookies
makes: 24 cookies
- 1 cup nut butter (I used ½ cup cashew butter + ½ cup peanut butter)
- ¾ cup light brown sugar, loosely packed
- 1 egg
- 2 tablespoons unsweetened vanilla almond milk (any non-dairy milk will do)
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ heaping cup chocolate chips (Enjoy Life brand chocolate chips are dairy-free)
- Preheat the oven to 350°F. Add the nut butter, brown sugar, egg, almond milk, sea salt, baking soda, and vanilla to a bowl and mix until smooth.
- Fold in the chocolate chips, and then scoop the batter into rounded tablespoons onto a parchment-lined baking sheet. Bake for 8 to 10 minutes. Enjoy!