I made these goodies to snack on during our flight to California today – unfortunately they were so good that they are all gone by now. These almond butter chocolate chip cookies have no flour, no dairy and no sugar. I actually used coconut sap sugar for the first time and it turned out great! Coconut sap sugar is has a low glycemic index and comes in a sugar-like granular form making it the perfect sweetener for me. I have made this recipe in the past before with peanut butter and used brown sugar, but I found them too sweet (just my own opinion). I have also used agave nectar during another trial with this recipe and they came out like blobs (you need the dry/ firmness of a crystallized sweetener). This time around they turned out perfect – and I added unsweetened dark chocolate I had left over from the black bean brownies I made which gave it a decadent touch.
If you want these cookies a bit sweeter, you can also use semi-sweet chocolate. Though I brought these to the office and it was unanimous that they were a hit and that the level of sweetness was just right. I love that they’re crispy on the outside but chewy on the inside – crunch and chewiness! The best part is that they take no time to make. I actually made them while making baked tofu. One oven was going making dinner and dessert – and saving me precious time.
1 cup unsalted almond butter (I looked carefully for one without evaporated cane juice)
3/4 cup coconut sap sugar (found easily at any health food store)
1/2 tsp baking powder (the recipe called for baking soda)
1/4 tsp sea salt
3 oz dark chocolate roughly chopped
1. Mix all ingredients together.
2. Dropped heaped teaspoons formed into balls onto a lightly greased pan (about an inch and a half in diameter).
3. The will melt down a bit but not a lot so then push them lightly down with a fork.
4. Put into a preheated oven at 350 Fahrenheit for approx 12 minutes (when they begin to brown).