The Best Cookies I’ve Ever Made

15 Oct

Heavens to Betsy, I’ve done it.

I made the best cookie ever.


The ultimate cookie that is as easy as pie, as soft as Chewy Chips Ahoy, and as gluten-free as well, um, something that has no gluten.

The recipe comes from here– I made it sf with the subs below, plus added a little pumpkin because I had it lying around.  Grab your almond butter and make this puppy NOW.

The Best Cookie Ever


  • 1 egg
  • 1 c almond butter (OR 3/4 c almond butter and a scant 1/4 c pumpkin puree)
  • 1/2 cup coconut sugar (regular sugar if you’re cool like that)
  • 1 tsp baking soda
  • 1 c carob chips (or dark chocolate chips)


  1. Preheat oven to 350F. Line a baking sheet with a silicon mat or parchment paper. Beat the egg lightly in a medium bowl. Add the almond butter, pumpkin if you’re using it, baking soda, and sugar.  Mix  together well.
  2. Fold in the carob chips. The dough will be a bit runnier than your standard cookie dough.
  3. Use a tablespoon to scoop the dough onto a baking sheet, separating the cookies by about an inch or more.
  4. Bake for 8-10 minutes. They will look a little under done but will finish cooking as they cool.
  5. Leave the cookies to cool on the baking sheet for at least 5 minutes, then transfer them carefully to a cooling rack. They’re soft and crumbly once cooled– which is delicious–but if you leave them to sit out over night they become even MORE perfect.

2 Responses to “The Best Cookies I’ve Ever Made”


  1. Best of CuK | Cooking Up Kefi - December 10, 2013

    […] 5-Ingredient Grainless Choc Chip Cookies […]

  2. The Best of Cooking Up Kefi | Cooking Up Kefi - July 23, 2014

    […] takes ALL my willpower not to make these five-ingredient cookies every day. They’re grain free and paleo–but you’d never know […]

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