Dangerously Good Almond Butter Dark Chocolate Chip Cookie Recipe (Kids Cook Monday)
|May 13, 2013||Posted by Stacy under Dessert, Recipes|
Since I’ve taken on the issue of junk food in schools, some people assume that I never feed my kids sweets. They couldn’t be more wrong. I actually love making desserts and, at one time, fantasized about owning a bakery. But I do try to incorporate wholesome ingredients into my baked goods and other treats whenever I can. I’ve found that many recipes taste just as good when all-purpose flour is swapped for whole-wheat pastry flour or a little almond meal and ground flaxseed are added to the mix.
Until a few weeks ago, however, I’d never tried eliminating flour from a cookie recipe altogether. I made these flourless almond butter dark chocolate chip cookies on a rainy what-are-we-going-to-do-now Sunday. I loved the simplicity of the recipe. But as my five-year-old daughter helped mix up the batter, I had doubts. It seemed too wet and sticky. To our delight, the cookies came out soft, chewy and totally delicious. All three of my kids love them, while my discriminating, Toll House-loving husband gives them a “10.”
Almond Butter Dark Chocolate Chip Cookies
Adapted (just a touch!) from The Unrefined Kitchen
Yield: about 24 cookies
1 cup almond butter
1/3 cup honey (you can use a little less or more depending on your sweet tooth)
3 tbsp. ground flaxseeds
1 tbsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup dark chocolate chips
Optional adds: 3 tablespoons unsweetened coconut or granola
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- Stir together first eight ingredients. Mix well.
- Add chocolate chips.
- Scoops rounded tablespoons of batter onto cookie sheets. Bake 8 to 13 minutes or until lightly browned.