These cookies are not only healthy, but they are crispy and delicious too.
These cookies are made with all natural ingredients, but taste delicious at the same time. My kids could not get enough of these! These are one of my favorite treats when I want something sweet but want to still eat healthy and clean.
I made these for a friend whose family is dairy free due to dairy intolerance. Those who suffer from this experience gas, bloating, pain and cramps in the lower stomach and maybe even vomiting. Adapting to a dairy free lifestyle may require some extra work, but can be quite manageable once you change your eating habits. I wanted to show them that you can still eat healthy (and dairy free) and still eat yummy treats!!
Almond Butter Chocolate Chip Cookies
adapted from Clean Eating Magazine
INGREDIENTS:
- 1 cup unsalted almond butter, stirred well
- 3/4 cup coconut sugar, sucanat or other unrefined sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 tsp sea salt
- 1/4 cup ground flax or flax meal
- 1/4 cup dark chocolate chips ( I used Enjoy Life Semi-Sweet chocolate chips that are Dairy, Nut, Soy and Gluten Free)
INSTRUCTIONS:
- Preheat oven to 350°F. In a medium bowl, stir together first 7 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.
Oh and these freeze really well too, so if you are tempted to eat a whole bunch in one sitting (I totally get it), simply individually freeze the cookies and take one out when you crave something sweet. ENJOY!
acupofteafortigerandme says
May 1, 2012 at 3:53 pmI’d love one right now!!! Delish! Amee@Ameessavorydish
Sarah says
May 1, 2012 at 8:50 pmsubstitute for sucanat?
LaurenKellyNutrition says
May 1, 2012 at 8:54 pmHi Sarah! You can use turbinado sugar or any other sugar in place of sucunat 🙂 Thanks! Let me know how it comes out!
jenmaaninamman says
May 2, 2012 at 6:37 amThese look and sound so amazing…and easy. Thanks for posting!
mdog32 says
May 6, 2012 at 1:25 amI couldn’t find sucanant and bought truvia instead. Do I still use 3/4 cup of Truvia or use the conversion chart, which would really only be about 2 tablespoons. Thanks!
LaurenKellyNutrition says
May 6, 2012 at 11:32 amHi 🙂 I don’t use stevia ever but I would go by the conversion chart. For the future if you can’t find sucanat, you can also use turbinado sugar 🙂 Let me know how they cone out!!
mdog32 says
May 6, 2012 at 7:46 pmI was actually using Truvia instead of Stevia, but I used the conversion chart and it worked perfect, the cookies turned out great!! Thanks so much for the recipe.
LaurenKellyNutrition says
May 6, 2012 at 8:44 pmGlad to hear it! Those are one of my favorites! 🙂
Shelly says
July 9, 2014 at 4:31 pmI’m also on a grain free diet. Woyld leaving out the flax alter the taste?
lauren.kelly says
July 9, 2014 at 4:49 pmHi Shelly! You can definitely leave out the flax. Hope you like them! 🙂
Cindy says
July 12, 2014 at 4:49 pmThese look awesome! I may try them with peanut butter as well! Thanks.
lauren.kelly says
July 14, 2014 at 7:54 pmThey are just as yummy with peanut butter!
LaurenKellyNutrition says
May 4, 2012 at 7:33 pmI say you make them both….just sayin…. 🙂
LaurenKellyNutrition says
May 6, 2012 at 8:44 pmGlad the cookies came out yummy 🙂