It’s hard to believe that such a simple recipe can produce such amazing little cookies.  Be warned - it’s hard to resist eating the whole batch!  This recipe was featured in the March/April edition of Clean Eating Magazine.

Ingredients:

  • 1 cup unsalted almond butter, stirred well (If you buy the premade kind - Blue Diamond has a clean version - you will need to stir well.  If you are able to get fresh ground butter you won’t need to stir your butter as long as you’ve kept it in a cabinet at room temperature which prevents the oils from separating.)
  • 3/4 cup Sucanat (I only used 1/2 cup of Sucanat)
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 oz dark chocolate (70% cocoa or greater), broken into small pieces ( I used SunSpire - Chocolate Chips All Natural Grain Sweetened)
  • 3 tbsp ground flaxseed (optional)

Preparation:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl stir together the first 5 ingredients until blended.

    Stir in all the ingredients until well mixed

  3. Stir in chocolate chips.
  4. Drop the dough by rounded tablespoonfuls onto parchment paper-lined baking sheets (I used non stick foil).

    Place dough balls on baking sheet

  5. Bake for 10-12 minutes or until lightly browned.
  6. Let cool on baking sheets for 5 minutes (this is a must - they have to cool slightly before you can move them).
  7. Remove to a wire rack and let cool for 15 more minutes (I put them on a sheet of waxed paper for about 5 minutes and they were good to go!).
  8. ENJOY!

Nutritional Info:

Makes 24 cookies.

Nutrients per cookie: Calories: 110, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg

Notes:

You can also add 1/2 cup of oatmeal and 1/4 cup dried cranberries for something different.  You can also substitute any type of nut butter in this recipe.  I’ve had them with peanut butter and cashew is next on my list to try!

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