We don't eat many sweets around here at Third Day Farms. As part of our "80/20 rule" (as discussed in this post), we avoid purchasing sweets or making treats at home on a regular basis, since they are so prevalent when we are out of the house. This way, I can allow my children (and myself!) to indulge in sweets when we are out and about, such as going out for ice cream, going to a birthday party, visiting a friend or even going to church (punch and cookies, anyone?!?). I'm a big proponent of the "everything in moderation" idea and avoiding treats at home is the only way for us to truly eat them in moderation.
But.... every once in a while we get a hankering for something sweet at home. While these cookies are certainly not "health food", most homemade cookies are a step up from store-bought cookies, as they don't contain preservatives or unpronounceable ingredients.
These almond butter cookies are delicious and just so happen to be gluten-free, for those of you who are avoiding grains. Enjoy!
Almond Butter Chocolate Chip/Chunk Cookies
- 1 cup almond butter
-3/4 cup sucanant (dried sugar cane) or brown sugar or organic sugar (not white sugar)
-1 large egg
-1/2 tsp baking soda
-1/4 tsp sea salt
-3 oz. chocolate chips or dark chocolate bar broken into chunks (about a handful)
-baking stone (not required, but handy)
1. Preheat oven to 350 degrees. If you have a baking stone, put that in the oven now.
2. Combine the first 5 ingredients. Stir in chocolate chips/chunks.
3. Drop onto parchment paper. If using the baking stone, use a cookie sheet to slide the cookies on the parchment onto the hot baking stone. Otherwise, simply bake the cookies on parchment on a cookie sheet.
4. Bake for 10-12 minutes or until they look browned on the top.
5. Let cool for about 5-10 minutes before serving.
*Makes about 20-24 cookies.
*I have not tried this recipe using peanut butter, but I don't see why you couldn't try it!