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 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 unaymous that they were a hit and that the level of sweetness was just right.  The best part is that they take no time and I actually made them while making baked tofu.  One oven was going making dinner and dessert – and saving me precious time.

Ingredients:
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 egg
1/2 tsp baking powder (the recipe called for baking soda)
1/4 tsp sea salt
3 oz dark chocolate roughly chopped

Instructions:
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).

Tags: dairy-free desserts, sugar-free desserts, wheat-free desserts