this is a really easy recipe for those of you who may be intimidated by making “healthy” home-made cookies. -i find the ingredients list ridiculuoulsy simple compared to most other “special diets” recipes.
the basics are inspired by a recipe that i found in clean eating magazine, which i adore (thanks to sean pm and loring for the subscription!). i was truly driven by making flourless cookies, and i dove in as hard as i could to the task. once i saw that it could be done, i had to do it, and do it my way.
i really wanted to use brown sugar in this recipe to give them a nice “chew”. i like to substitute half the sugar in this recipe for brown sugar. i believe very strongly in many things, and one of those things is that brown sugar gives baked goods a deep, dark taste and lends exactly the right amount of moisture. -the reason i believe in this so strongly is because my grandmother said so, and she is always right.
my coworkers loved these cookies. i boxed these cookies up as valentines for them. -they can be pretty hard to impress, and i think they pretty much polished off their boxes the same day they received them. this had never happened before. normally, only giant eagle brownies or pepridge farms cookies can entice, but the cookies pulled through!
the finished cookie, once cooled, is crisp and crumbly. the edges slightly brown, the center soft and chewy. i was delighted at the light, crisp snap they gave as i bit into them, just like an amaretti or macaroon, and delighted also with the natural sweetness from the almonds.
this recipe is highly adaptable. feel free to adjust the amount of sugar according to your taste. dried cherries or cranberries would be wonderful in this cookie, as would any nut subbed in for the almonds, like walnuts, pecans, or hazels. i like to add a half tsp of almond extract to these cookies, because i love the flavor so much. i like to use MaraNatha brand creamy raw almond butter. You can find this at squeakers in downtown bowling green, or most any grocery store. i have to add here that for a cookie, these rank pretty high not only in the delicious category, but also in the healthy category. -just over 100 cals per cookie, 4gm of protein, and fat from the heart healthy source, almonds.
i swear on a holy bible: this is my new “go to” cookie recipe.
i’m sorry for all of the horn-tooting, but i can’t speak highly enough about this easy, addictive cookie! enjoy!
almond butter chocolate chip cookies
(yields about 20 cookies)
1 cup almond butter (stir well before using)
3/4 cup sugar
1 large egg
1 tbsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup semisweet chocolate chips
1/2 cup toasted slivered almonds
preheat oven to 350f. line baking sheets with parchment paper. racks should be in center of oven.
in medium bowl (i like to use a mixer because i am lazy), stir together the first 6 ingredients until blended.
stir in chocolate and almonds until just incorporated. there may be a bit of oil at the bottom of the bowl. -no worries, this is just the almond oil seeping out. when they bake, most of it stays on the parchament.
form dough into tablespoon sized balls (i like to roll them in my palms), and drop onto prepared cookie sheets a few inches apart. squish down slightly, but do not flatten. they will spread.
bake for 10-15 minutes, until lightly browned around the edges.
let them cool for a few minutes on the baking sheet to set up. they will be quite crumbly and delicate for 5 minutes or so after they come out, so it is important to be patient when letting them cool on the cookie sheets. transfer to cooling racks.
you can store these in an airtight container in a cool place for a few days. they are best the same day or day after, while they are still crispy. i like to spread ice cream or whipped cream between them.