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.
- 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!
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