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Almond Butter White Chocolate Chip Cookies

 

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 white chocolate chips or a white chocolate bar broken into small pieces

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

Nutritional Information

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

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