Monday, July 25, 2011

Clean Eating Almond Butter Chocolate Chip Cookies (Flourless Cookies)

Makes 48 small cookies or 36 mid-sized ones
I have no idea why I haven't posted this sooner because we literally make a batch every week (actually right now Danielle makes us a batch every week, but you know what I mean). This is a Clean Eating recipe all the way back from the March/April 2010 issue. I saw it when it was first published and was hesitant to make them because it used a whole cup of Almond Butter. Let's be honest, that stuff is expensive! I basically ration it out in our house. 


My very good friend, Martha (Hi Martha!) thought the same thing until her mom, Danette (Hi Danette!!) made them. Apparently after trying them, Martha's dad said that there would never be a need to make any other cookie they were that good. Since we started making them I literally have not made any other kind of cookie unless I was making it for a specific reason (like using up leftover veggies). We've made them using just almond butter and using half almond butter and half peanut butter and they are scrumptious both ways. We ALWAYS make a double batch so I'm not even going to bother posting the single recipe. 

Ingredients:

  • 2 cups unsalted almond butter, stirred well (or any other combination of nut butters equalling 2 cups)
  • 1 1/4 cups Sucanat
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup dark chocolate chips
ONE: Preheat oven to 350. Stir everything together adding the chocolate chips in last.

TWO: Drop dough by rounded tablespoonfuls onto cookie sheets and bake for 10-12 minutes until lightly browned. Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack.

Once they're completely cool, we store ours in a cookie tin. You could definitely freeze them using the tray freeze method... it might help you eat them a little slower, lol!

NUTRITION INFO:

Per small cookie made with only Almond Butter - 110 Calories, 8g Fat, 1.5g Saturated Fat, 10g Carbs, 1g Fiber, 3g Sugars, 2g Protein, 55mg Sodium, 10mg Cholesterol
:)

8 comments:

  1. Oh my God this looks so good and i`m sure that it is delicious too. I think it is not a very difficult recipe so i will give it a try, thanks a lot for sharing.

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  3. briony - where can i buy sucanat in pensacola?

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  4. They are VERY easy. I like any recipe where the instructions are dump, stir, cook :)

    In Pensacola I buy my Sucanat at Ever'Man but you can probably get it cheaper in bulk online.

    ~Bri

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  5. We make our own almond butter, since we eat a lot of it. We put 2 cups raw almonds in a 12 cup KitchenAid food processor with 1/4 tsp. salt. It takes about 10 minutes of processing, and you have to stop and scrape down the sides a couple of times. It is extraordinarily loud at first, but it gets somewhat quieter. Two cups of almonds turn into about 1 cup of almond butter.

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  6. Oh my goodness, April!! You just rocked my world :) I am totally going to make my own when my stash runs out. Thanks for the tip!

    ~Bri

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  7. anything aside from almond butter?my daughter has a nut allergy

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    1. Sunbutter maybe?? The kind that is like peanut butter but made from sunflower seeds.

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