Please excuse my mini absence from blogging! I’ve really wanted to bring you a recipe, but I’ve been quite busy demolishing chickpea blondies, working, and hitting the yoga studio. Every day I look at the clock and it seems to always be 11PM… I have absolutely no idea where the time goes. I do know that the weather in Minnesota has been OUTSTANDING lately, so instead of editing photos and cooking all the time I’ve been trying enjoying the sunshine (we only get 5 months of it).
And these cookies? Well I’ve been enjoying them, too.
Due to my recent yoga challenge, I’ve been trying to eat better but obviously my sweet tooth is ridiculous. I will admit that I’ve gone through a couple of batches of my black bean brownies, but I kind of wanted something a little different.
Cookies are always a great solution.
I decided to start experimenting with recipe testing based on my flourless peanut butter oatmeal cookies.
I began by replacing the peanut butter with almond butter and sugar with honey. I also reduced the amount of sweetener since honey is naturally sweeter than sugar, therefore I didn’t need as much. The result? Perfectly soft and chewy cookies. No guilt attached.
LOOK AT THEM. CHOMP. CHOMP.
These cookies have it all: A little sweetness from the honey (or maple syrup) along with melty, warm dark chocolate chunks plus a little salt for that perfect contrast. It was love at first bite.
Another great perk of this sweet is they are gluten free and paleo (I think). I’m not on the paleo train but I started discovering that many of my recipes could probably fall under that diet category.
Oh, and I can’t forget to mention that you can tailor the cookies to your liking! If you prefer a crispier cookie, use brown sugar instead of honey. Instead of almond butter, you can use your favorite nut butter (like peanut butter or chocolate peanut butter). Feel free to fold in coconut, dried fruit, oats, or your favorite chocolate bar chopped up; the possibilities are endless!
- 1 cup all natural creamy or chunky almond butter (use your favorite brand)
- 1/3 cup honey or pure maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract, gluten free if desired
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3.5 oz dark chocolate bar coarsely chopped and divided (use your favorite dark chocolate bar and chop it)
- sea salt, for sprinkling
- about 18 almonds for topping, if desired (not included in calorie count)
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, beat together almond butter, honey (or maple syrup), egg, vanilla, baking soda, and salt until smooth and creamy; about 2 minutes. Fold in 1/3 cup of chocolate chunks.
- Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired. Bake for 10-12 minutes or until cookies turn a slight golden brown underneath; they will be puffy! Cool on the baking sheet for 10 minutes then transfer to a wire rack to cool completely. Repeat with remaining dough. Makes 18 cookies.
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