I have a confession. I’m still addicted to sugar — just that something sweet after dinner to finish the meal. I’ve been holding onto a pretty heavy Quest bar habit, but these are still processed foods in plastic packaging that break the bank at $2.25 to $3.00 a pop. I needed something more sustainable for my budget and body…but still satisfying.
I came up with something more delicious. They are free of flour (all grains) and dairy — that’s just the nature of the recipe. They’re not a substitute for “real” cookies — they’re just a different way of making them that I find more delicious. The healthier nature of them is just a bonus.
These cookies have all the chewy and chocolate-y goodness I crave, with real ingredients. They’re a snap to make — just 5 minutes (if that) of stirring and 8 to 10 minutes of baking. Remember, you’ll still be eating a cookie, so don’t go hog-wild, but it has 12 g of carbs, 4 g of protein, 10 g of fat (mostly the good, unsaturated kind from the almond butter) and 151 calories. It’s also a good use of almond butter, which I’ve tried to sub in for peanut butter…but I still just don’t feel the love. You could probably use peanut butter or even sun butter in this recipe. I haven’t and didn’t, so experiment at your own risk.
I used plain-old granulated sugar, but you can even clean up that ingredient by using coconut sugar or sucanat. I’m of the belief that sugar is sugar…really, it is. Brown sugar would also work, but avoid using moist sweeteners, such as honey or maple syrup, as this will throw off the texture of the batter and the final product.
So, with no further ado — here it is. My “healthy” chocolate chip cookies.
Chewy Almond Butter Chocolate Chip Cookies
- 1 cup creamy almond butter (I used 365 brand from Whole Foods since it’s what I had in the fridge)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
- pinch of salt
- 1 teaspoon baking soda
- 1/2 cup chocolate chips (any, really – I used Nestle Dark Chocolate)
Preheat the oven to 350 F.
In a medium-size bowl, beat together all the ingredients with a wooden spoon or spatula.
Drop dollops of the batter on a well-greased cookie sheet. I used a Silpat liner to ensure no sticking.
Bake for 8 to 12 minutes or until very lightly browned. The first batch I baked for about 10 minutes and they were decidedly chewy. The second batch for more like 8 minutes and they were creamy and gooey.
Remove from the oven and allow to cool on the sheet for about 10 minutes. If you try to remove them too soon, they completely fall apart.