These one bowl, easy to make Gingerbread Chocolate Chip Almond Butter Cookies are perfect if you’re wanting a more wholesome holiday treat! Crunchy on the outside and soft and chewy on the inside, you won’t be able to resist! (Gluten-free and paleo)

Happy Monday! I don’t know if it’s a good or bad thing to be sharing cookies on a Monday. I suppose if you didn’t over-do it on holiday party food and drinks or eat more Christmas cookies (and dough) than one person should eat all month then, you’ll appreciate a new cookie recipe. Luckily, these Gingerbread Chocolate Chip Almond Butter Cookies are on the “nice” list, or at least as nice as any cookie can be.

I hate to call a cookie healthy because then people get confused and think they can eat twice as many. Cookies are dessert and even when they use better-for-you, whole ingredients, they still need to be eaten in moderation. I know moderation is hard to practice this time of year when sweets and rich foods are being thrown at you right and left. But when the new year comes around, think of how much better you’ll feel when you don’t have to think about going on a “detox diet”.

So while I’m definitely all for loosening the strings a little during the holidays, showing some restraint and not going hog wild will leave you feeling much better in the new year.

Now to the real reason you’re here, cookies! These Gingerbread Chocolate Chip Almond Butter Cookies are made without flour, but rather use almond butter instead. They’re a great cookie to have around if you have any gluten-free or paleo friends and family stopping by. I made these Paleo Double Chocolate Cranberry Cookies last year, which are also made using almond butter and absolutely loved them.

This spiced gingerbread version is perfect to make this time of year. They texture of these cookies is one of my favorites. They have a wonderful crisp exterior and a soft and chewy interior. The dough is spiced with fragrant cinnamon, ginger, allspice and cardamom. They’re sweetened with coconut sugar, molasses and of course the mini chocolate chips.

They’re made in one bowl without any fancy equipment, making clean-up a breeze! My favorite part about these  gingerbread cookies is that they’re rolled in raw sugar for a delicious, sweet crunch when you bite into them. If you’re following the paleo diet, simply omit rolling them in the sugar or substitute with coconut sugar. If you love gingerbread flavor and are looking for a more wholesome ingredient to make, then these are the cookies for you!

Gingerbread Chocolate Chip Almond Butter Cookies

Yield: 11 cookies

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

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Ingredients

Cookies

• 6 tablespoons almond butter, use one with a thick consistency like Justins.
• 1/4 cup coconut sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cardamom (optional)
• 1/2 teaspoon baking soda
• 1 egg yolk
• 1 1/2 tablespoons molasses
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips (dairy-free for Paleo)

Spiced Sugar Coating

• 1 1/2 tablespoons raw (turbinado) sugar, use coconut sugar for Paleo or omit sugar coating
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground allspice

Instructions

1. In a medium sized bowl, whisk together the almond butter, coconut sugar, spices, baking soda, egg, molasses and vanilla. Once combined use a rubber spatula to fold in the mini chocolate chips. The dough will be thick and sticky so you'll have to work them in.
2. Scrape down the sides of the bowl with the rubber spatula and form the dough into large ball. Cover the bowl with plastic wrap and chill in the freezer for 15 minutes.
3. Preheat oven to 350F and line a light colored baking sheet with parchment paper.
4. Make the spiced sugar coating by combining all the ingredients in a small bowl. 
5. Once the dough has chilled. Scoop out a tablespoon of the dough and roll it into ball between the palms of your hands, then roll it around in spiced sugar until it's coated. Place on the baking sheet, then repeat the process, spacing the dough balls approximately 3 inches apart.
6. Bake the cookies on the middle rack of the oven for 7-9 minutes, watching closely. They will appear soft when removed from the oven, but will set up after cooling.
7. Immediately after removing the cookies from the oven, gently press down on them to flatten slightly. Leave the cookies on the baking sheet to cool for 2-3 minutes before removing them to cool completely on a wire rack. 

Nutrition Information:

Yield: 11 Serving Size: 1
Amount Per Serving: Calories: 114 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 17mg Sodium: 60mg Carbohydrates: 14g Fiber: 1g Sugar: 12g Protein: 2g