I use plain white sugar for these cookies (gasp!) because I had regular sugar in the house and couldn't justify buying a whole thing of Sucanat for one recipe. So the cookies I made obviously weren't 'clean'. Still tasted good though! I do, however, plan to switch to Sucanat once our sugar is out. We don't use sugar often in our house and Sucanat is a better option when it comes to sugars.
This is also a great no-flour or dairy-free. No we aren't gluten/dairy free here (you saw the french toast recipe, right? YUM!) but it's nice to have something to serve to my more GI sensitive friends and family!
NOTE: The ingredients here show me using Stevia. Stevia is NOT Sugar or Sucanat, and does not have the same conversion ratio. For this batch I used 3/4 tsp of Stevia to replace the Sugar/Sucanat. No difference in taste at all!
Original recipe from http://www.cleaneatingmag.com/Recipes/Recipe/Almond-Butter-Chocolate-Chip-Cookies.aspx
- 1 cup unsalted almond butter, stirred well
- 3/4 cup Sucanat
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 oz dark chocolate (70% cocoa or greater), broken into small pieces
- Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
- Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.
A couple of other notes...I've never use a full 3oz of chocolate, I've found about 2oz is enough for my cookies.
Another note is to use almond butter that's been in the fridge for a while. I tried these once (my 3rd time making them) with a fresh tub of almond butter and they spread out horribly and burnt to the point where I threw them out. And I never throw cookies out. The batter was too runny when using newly opened almond butter. So stick it in the fridge for a while until it becomes hard (after you mix it of course). The batter will be much thicker and you'll end up with cookies instead of a burnt mess!
The cookies will still be slightly soft when finished baking and the edges are browned, that's why they need to sit on the cookie sheet for a while.