Wednesday, June 9, 2010

Almond Butter Chocolate Chip Cookies


This recipe has been on my "to make" list ever since I saw it in the March/April issue of Clean Eating. I finally got around to making them several weeks ago and am only now posting about them...whoops! But I should tell you, they were worth the wait!

These gluten-free, dairy free, low-sugar treats are super simple, quick and full of nutty goodness! They boast 110 calories and 1.5 grams of saturated fat per cookie, so while not exactly an everyday indulgence, definitely a healthier alternative for that pesky sweet tooth we all get every now and then! I made these with 70% espresso chocolate, which gave them a nice twist, but whichever chocolate you use, make sure it's top quality!

Cooks tip: we found they got better over a few days and were especially tasty when a little cold from being in a chilled lunch box!

Almond Butter Chocolate Chip Cookies
recipe from Clean Eating

1 cup unsalted almond butter, stirred well
3/4 cup Sucanat
1 large egg
1/2 t baking soda
1/4 t fine sea salt
3 oz dark chocolate (70%cocoa or better), broken into small pieces

Preheat oven at 350 degrees.
In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
Drop dough by rounded tablespoons onto parchment lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

2 comments:

Missy said...

yummm espresso chocolate!? Sounds amazing!

Kate said...

It is amazing! I like Green and Blacks 70% Espresso chocolate.

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