Clean Eating Magazine, March/April 2010
(Makes 24 Cookies)
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 or "chips"
Preheat oven to 350 degrees F.
In a medium bowl. stir together the first 5 ingredients until blended. Stir in chocolate. Drop the dough by rounded tablespoonfuls (#40 scoop) onto parchment paper-lined baking sheets. Bake for 7-8 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.Watch carefully, they burn easy. These cookies are as good as the chocolate you use. Ghiradelli.
Brown sugar may be substituted for sucanat, but Nutrients will change.......
Nutrients per cookie: Calories: 110, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 10g, Fiber: 1g, Sugars: 3g, Protein: 2g, Sodium: 55mg, Cholesterol: 10mg