This recipe is one that I pulled from a very old Oxygen Magazine, ripped out and stored for another day. Now that I’ve stumbled across it more than a year later, it seems time to try it out. I was attracted to the ease of the recipe, the simple ingredients and the fact that I think my children will enjoy them as much as myself. While sugar is something I try not to use too often moderation is key and with a good organic almond butter, this cookie can be a sweet treat as well as a sustaining snack. They were certainly a hit, lasted only a couple of days in the house and I’ve gotten a request to make them again already.
I tweaked the recipe a bit replacing the dark chocolate chunks with semi-sweet chocolate chunks but either would be delicious.
1 c unsalted almond butter, stirred well
¾ c raw sugar
1 large egg
1/2t baking soda
1/2t sea salt
1/2c choc chunks
preheat oven to 350 degrees
in a medium bowl, stir together first five
ingredients until blended. Stir in chocolate.
drop dough by rounded tablespoonfuls onto parchment
lined baking sheets.
bake for 10-12 minutes until lightly browned.
let cool on baking sheets for 5 minutes.
remove to a wire rack and let cool 15 more minutes.
If you get a chance to try these, enjoy. I’d love to hear any variations you try as well, comment below.