Smooth, creamy, sinfully delightful, luscious, oh my goodness – what’s in this cookie, can I have another? These are just some of the comments that were made when we tried my latest baking adventure yesterday. When my sugar loving son raves about something that is on the healthier side I know I have a winner! This very well could be our favorite cookie!
Sometimes a few simple but high quality ingredients have the biggest results. Such is the case with this cookie. All natural almond butter, evaporated cane sugar, flaxseed meal and good quality chocolate results in this honest to goodness” melt in your mouth” cookie perfection!
Dilemma; No flour, egg, dairy or gluten–but it needs to be a dessert!
It all started when I was trying to think of something to bake and take to a dinner last night that my friend who is on a gluten free, dairy free, egg free diet would also be able to enjoy. It’s a tall order to bake something with out all of the standard baking ingredients. Then I remembered the recipe for flour less peanut butter cookies that a friend at church had shared with me years ago. Only problem was it contained an egg. I knew from some other egg free recipes I have dappled with that I could replace the egg with 1 tablespoon of ground flax meal mixed with 2 tablespoons water. I decided to go with almond butter (my new favorite nut butter) instead of peanut butter. Nut butters and chocolate are made to be together, so I broke up some dark chocolate bars to stir in the batter. The Ghirardelli 72% dark chocolate didn’t contain any milk solids and it went well with the sweetness of the almond butter.
To make this baking adventure even more fun I got to use my new Silpat nonstick baking liner. It works well! These cookies are soft and delicate but after 5 minutes of cooling on the silpat they easily slid off. I want another one of these mats – great addition to my kitchen and it will replace parchment paper for a number of baking needs. If you like kitchen gadgets put it on your wish list!
Here is the tray of treats we enjoyed last night. I also made a batch of the Chewy Pecan Bars not pictured. The brown rice crispy bars shown on the left are made with out using the typical melted marshmallows and I will post about them later in the week. So many good recipes to share but so little time! Needless to say there will be no more baking in my kitchen this week. I had my fair share of treats yesterday with no regrets!
Check out all the melted dark chocolate in these cookies-yum!
You have to try these cookies, just be sure to share them with your family and friends. They will thank you for it!
Last night we left the uneaten goodies with the dinner hosts and early this morning I received an email saying; “That cookie is so amazing and paired with coffee, is out of this world. Great way to start a Monday morning. Looking forward to seeing it posted on your blog.” I must tell you that this friend isn’t even the one on the restricted diet! Everyone loved the variety of treats last night and these cookies got rave reviews! As promised here is the recipe. Happy Baking!
Almond Butter Chocolate Chunk Cookies
- 1 cup Natural Almond butter (use any kind of nut butter)
- 3/4 cup Sucanat evaporated cane sugar (can substitute brown sugar)
- 1 tablespoon Whole ground flax seed meal mixed with 2 tablespoons water (can substitute 1 whole egg)
- 1/2 tsp baking soda
- 2 1/2 ounces Ghirardelli Intense Dark 72% Cacao chocolate –broken into small chunks
Preheat oven to 350 degrees.
I put my chocolate bars into a heavy duty plastic bag and broke them up using a meat mallet.
Line two baking sheets with parchment paper or a Silpat nonstick baking mats.
Mix all the ingredients together until well incorporated.
Drop dough by scant tablespoons (I used the small Pampered Chef cookie scoop) onto prepared baking sheets.
Flatten each mound of dough slightly with your hand.
Bake for 11-13 minutes. Mine took 13 minutes but ovens vary so check them at 11 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Even once they are cool these cookies are soft and some what delicate. Handle with care.
Yield: 32 cookies Servings Size: one cookie
Using flax seed meal; Per Serving: 73 Calories; 5g Fat (59.5% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 22mg Sodium. WWPP 2
Using 1 egg; Per Serving: 74 Calories; 5g Fat (59.6% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 24mg Sodium. WWPP 2
A Nutmeg Notebook Recipe
Over the weekend I enjoyed BLT sandwiches, corn on the cob and for dessert watermelon! A true summertime meal and it hit the spot with my taste buds! Those little seedless watermelons are perfect for smaller families. I could eat some kind of melon every day all summer long. Watermelon, honey dew and cantaloupe are all on my menu. I can’t wait until they start showing up at the Farmer’s Market!
There are lots of new readers to Nutmeg Notebook and I want to thank you for the nice comments you have left me and say welcome! Please feel free to email your questions or leave me comments as you try some of the recipes.
In the coming weeks I have new recipes to share as well as products reviews and food finds to post about. It’s going to be a busy time here on the Notebook as we move into summer and I am excited about it!
Happy Healthy Cooking!
Add Your Thoughts
Do you like nut butters?
Almond butter has become my favorite nut butter. I love the natural sweetness it has.Yum!