My all-time favorite bakery in California makes the best of many baked goods, including their famous banana cake with cream cheese frosting, peanut butter chocolate cream pie, German chocolate cupcakes, carrot cake loaf, and last but not least, hippie chip cookies.
I’ve spent many afternoons, indecisive and drooling, over their bakery countertops, just soaking up the sweet aromas. Since changing my diet, and mostly eliminating all gluten and dairy, I’ve been heartbroken over the loss of these goodies. Luckily, they created a diamond in the rough: hippie chip cookies, which are both grain and dairy free. But, they are still COMPLETELY DELICIOUS. In fact, the only ingredients are: almond butter, almonds, honey, flaxseed, egg, and chocolate chips. Can you believe it?
Since this California girl now lives in Texas, I knew I just HAD to create a copycat version of these mouth-watering cookies to enjoy at home. And, I have to say, I’m sure glad I did. Hubby is, too.
Truth be told, I could have easily eaten half the dough before baking the first round of cookies. The dough alone is drool-worthy good- decadent and chunky. The cookies are soft, with bites of crunch, and oh-so flavorful. The almond butter provides a chewy texture that I just can’t get over!
The original ingredients include chunks of whole and chopped almonds. Unfortunately, when I decided to finally test this recipe, I realized I forgot to grab almonds from the store. So, I had to improvise. Pumpkin seeds to the rescue! Given the soon-to-be Fall season, I figured they were relevant and would add great flavor. And, they certainly did! But truth is, you can use any nut or seed in this recipe. Simply, replace the 1/2 cup of almonds with your choice of nut, seed, or both!
You ready for this?
Copycat Hippie Chip Cookies
- 1 cup almond butter preferably raw
- 1/4 - 1/3 cup honey* preferably raw and local
- 2 eggs
- 1 cup ground flaxseed
- 1/2 cup raw almonds** mixture of whole and chopped
- 1/2 cup dark chocolate chips use Lily's for dairy free
- 1/2 tsp sea salt
- 1 tsp cinnamon
- Preaheat oven to 325F. Line a baking sheet with parhcment paper.
- Combine all wet ingredients ini a large bowl. Add in all dry ingredients and mix well.
- Evenly spoon dough (about 1 tbs per cookie) onto parhcment paper. Bake for 10 minutes.
- Transfer to cooling rack and let cool.
PS If you’re a fellow Cookie Monster that loves coconut and dark chocolate, don’t forget tot try my recipe for One-Bowl Paleo Dark Chocolate Coconut Cookies, too!