I saw these in a recent issue of Clean Eating magazine and could not wait to make them. I love cookies and always am looking for new clean cookie recipes to try. These were so easy to make, but apparently I made them a little too easy - I didn't mix the dough well enough and I had quite the variety of cookie shapes, all on the same pan! I had the flat-as-a-pancake variety, tall mounds that never seemed to settle at all from the drop shape, and then the perfect middle ground. (I have a picture of the cookie sheet somewhere, when I find it, I will post it in all it's hilarity).
These cookies are delicious, and this was my first time trying almond butter. It's quite different from peanut butter, and I really like it (though really, I'm not surprised, almonds are my favorite!)
Almond Butter Chocolate Chip Cookies
Source: Clean Eating Magazine, March/April 2010
Yield: 24 cookies
1 cup unsalted almond butter, stirred well
3/4 cup sucanat
1 large egg
1/2 tsp baking soda
1/4 tsp salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces
1. Preheat oven to 350 degrees F. In a medium bowl, stir together first 5 ingredients until (well!) blended. Stir in chocolate.
2. Drop dough by rounded tablespoonfuls 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 cook for 15 more minutes.
Nutritional Information, per cookie:
Calories - 110
Total fat - 8 g
Sat. fat - 1.5 g
Carbohydrates - 10 g
Fiber - 1 g
Sugar - 3 g
Protein - 2 g
Sodium - 55 mg
Cholesterol - 10 mg