Chocolate and cookies. What more can I say? – Health Bent
- 1 c almond butter
- 1 egg
- 1/4 c cocoa powder
- 1/4 c chocolate chips (highest % cocoa, but NOT baking chocolate (bleh))
- 2 t vanilla extract
- 2T – 1/4 c sugar (optional)
Preheat your oven to 350ºF.
In a mixing bowl, combine all ingredients and mix until thoroughly combined. We have had a comment about someone trying to make these and they fell apart. My guess is that their almond butter wasn’t oily enough, we get our from the bulk section. It’s the kind that you flip the switch and it’s ground right in front of you. I would definitely recommend this kind (especially because it’s quite a bit cheaper) to those fortunate enough to be able to find it.
Let’s carry on…
On a parchment lined (or silicone lined) baking sheet, portion out the cookie dough batter by the tablespoon. Use your clean hand to flatten the ball into the desired cookie thickness. As I mentioned with the Gingersnap recipe, the lack of leavening (baking soda & powder) keeps the cookies from expanding or running together, so you’ll need to use your hand to shape them.
Bake for approx. 12 minutes or until the cookies are relatively hard to the touch.