That’s all I can say about this recipe, which I have re-made many times. Once I even made a batch and ate the entire thing in one night (not recommended, but I’ll bet you’ll do this one day too). Totally simple, totally gluten free, and actually pretty good for you – lots of protein and not much sugar!
As promised, this recipe is NOT my own, haha….I have discovered that I am not good at making up recipes! But I am good at finding them for you. This is a tried and true recipe from Clean Eating magazine, via Clean Eating online. Click the link for the original source, and I’ve copied it out here again to make it easy.
1. These cookies don’t expand much in the oven so feel free to pack them on your baking sheet
2. Experiment by replacing the almond butter with other nut butters! Like peanut, cashew or hazelnut.
– 1 cup unsalted almond butter, stirred well
– 3/4 cup Sucanat (‘stands for “sugar cane natural” – just sugar in its raw form)
– 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 (or grab a bag of fair-trade dark chocolate chips)
- Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
- Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 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.
Makes around 24 cookies. Thanks Clean Eating!