New year, same me – but with these Salted Almond Butter Chocolate Chip Cookies in it, for good measure.

If you’re reading this, I want you to know that it’s ok if you didn’t set any resolutions, intentions, goals, or even chosen a word about how you want this year to feel. I love a good goal and intention setting session just as much as the next person, but just because the calendar has shifted to January 1st, it doesn’t mean you need to radically uplift your life and change everything.

You made it through 2020 – and that’s something to celebrate in itself.

I’m not good at setting resolutions – but I try to write down a few intentions/thoughts of where I want my energy to go in the upcoming year. They’re not really ‘goals’ or action items, per se – more just a reflection of my life.

So for 2021, it looks something like this:

-To be as present as possible with my family and our new little baby
-To show up for my blog community and continue to develop recipes
-To take time for myself and get better at unplugging
-Get better at setting boundaries, being extra strict with my energy, and spending time in things that fill me up – not wear me out.
-Celebrate the little wins and daily joys
-Be grateful every single day for my health and the health of my family
-Bake. More. Cookies.

On that last note – if baking cookies isn’t a daily joy (and an example of the perfect 2021 intention), then I don’t know what is.

So more cookies – these cookies! These simple gluten-free Salted Almond Butter Chocolate Chip Cookies have been a household favorite for a while now. It just took me a few months to get them on the blog.

Chewy, perfectly soft and filled (I mean filled!) with dark chocolate, these cookies are such a simple sweet delight. I love that they’re made with minimal ingredients and that they take no time at all to make. Just throw everything in one bowl, mix, bake, sprinkle with flaky salt and enjoy!

Salted Almond Butter Chocolate Chip Cookies

Makes 1 dozen cookies

Prep time: 10 minutes
Cook time: 9 minutes
Total time: 19 minutes

Ingredients:

2 eggs
½ cup creamy unsalted almond butter*
½ cup coconut sugar
½ tsp. vanilla extract
2/3 cup oat flour
¼ tsp. baking soda
¼ tsp. baking powder
½ cup chopped dark chocolate, or dark chocolate chips (I used Hu Gems – SO good)
2 tsp. flaky sea salt, for garnishing

Directions:

1. Preheat oven to 350F and line a large baking tray with parchment paper. Set aside.

2. In a large bowl whisk eggs. Add almond butter, coconut sugar, and vanilla. Stir well to combine.

3. Add oat flour, baking soda and baking powder to mixture. Stir very well. The cookie batter will be thick and sticky!

4. Fold in chocolate chips.

5. Scoop a tablespoon of batter onto lined baking tray. Repeat with remainder of batter. You should have about 12 cookies!

6. Bake cookies for 9 minutes. Remove cookie tray from oven, sprinkle each cookie with flaky sea salt, and let cool on tray for 5 minutes. Transfer cookies to a wire cooling rack and let cool completely.

7. Enjoy cookies warm (yum) or store in an airtight container in the refrigerator once cooled.

Notes:

- *Use almond butter with one ingredient: almonds. Almond butter with added oils will make this cookie spread much more – but will still taste delicious. If your almond butter contains salt, simply sprinkle less flaky salt on top of cookies once baked – or not at all!
- Although I haven’t tried this recipe with another nut butter, I suspect peanut butter would make a delicious substitution for almond butter.
- Feel free to make this recipe vegan by swapping the eggs with flax eggs. Mix together two tablespoons finely ground flax seeds with six tablespoons warm water. Let sit for five minutes to thicken and use in place of egg!