Want a tasty treat that is quite guilt-free AND gluten-free? Try this amazing recipe for Almond Butter Chocolate Chip Cookies from Tosca Reno’s The Best of Clean Eating Cookbook!
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
1. Preheat oven to 350F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
2. 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.
This recipe makes: 24 cookies
Hands on time: 10 minutes
Total time: 22 minutes