Clean Eating says, "Six ingredients, two steps and 20 minutes is all you'll need to whip together two dozen of our no-flour, dairy-free, low-sugar cookies."
Almond Butter Chocolate Chip Cookies
Clean Eating Magazine, March/April 2010
(Makes 24 Cookies)
1 cup unsalted almond butter, stirred well
3/4 cup 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
Preheat oven to 350 degrees F.
In a medium bowl. stir together the first 5 ingredients until blended. Stir in chocolate. Drop the dough by rounded tablespoonfuls onto parchment paper-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.
Nutrients per cookie: Calories: 110, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg
Cleaning Eating Nutritional Bonus: "While dark chocolate contains potent antioxidants, think twice before enjoying it with milk. Researchers have found that the bittersweet treat's free-radical fighters may bind with the protein in milk, interfering with antioxidant absorption and possibly negating any associated health benefits."
Notes/Results: Pretty good little cookies. They go together quickly and bake up well--although you do need to watch them. I pulled mine out at 10 minutes and felt like they were just a little brown for me. The cookies do stay really soft and are a little fragile. I cut the Sucanat down to 1/2 cup and they were plenty sweet, so I might reduce it even more next time. I used a combination of the last bit of a bag of vegan chocolate chips and a bit of a dairy-free dark chocolate bar to make up the 3-ounces the recipe called for. I thought it might be fun to try some oats in part of them so I added about 1/3 cup of rolled oats to the last 1/2 of the recipe. (See the lower right-hand corner shot above). I liked the texture of the oat cookies--didn't necessarily like them better than the plain, but they were good. I think if I added oats again I would put some dried cranberries in too. My only complaint--I am not sure how they got 24 cookies out of "rounded tablespoons" of the dough. I used my tablespoon to measure, my scoops were not very rounded at all and I got 21 cookies--but only after I added the oats. Not the best, most decadent chocolate chip cookie in the world, but for a healthier, gluten-free, dairy-free treat, I would make these again.
Happy Aloha Friday!