And did I mention they're some of the best cookies I've ever had? (Sorry for those of you with nut allergies - they do contain nuts!)
The original recipe came from a magazine called Clean Eating, but my sister in law has made several adaptations, and wow! Yummy! So, without further ado - here's the recipe.
ALMOND BUTTER CHOCOLATE CHIP COOKIES
2 cups unsalted almond butter
1 cup Sucanat **
1/2 cup Agave nectar **
2 large eggs (Or to go vegan, you could use flax eggs, or chia eggs)
1 tsp baking soda
1/2 tsp sea salt
3 oz dark chocolate pieces (70% cocoa or greater)
1/2 cup coconut (organic coconut is best)
1 1/2 cup chopped walnuts
Preheat oven to 350 degrees.
In a medium bowl, stir together first 6 ingredients until blended.
Stir in chocolate, coconut, and walnuts.
Drop dough by tablespoonfuls onto a parchment lined baking sheet. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.
Makes approx 2 dozen cookies.
** The Agave Nectar can be found at Winco, or at almost any grocery store with a natural/organic foods section. The Sucanat can usually be found at a whole foods/ organic foods market, or online at Amazon.com
Do you know what else I love about this recipe? You don't have to cream butter and sugar! I always hated that part of making cookies. This way, you just use healthy oils in the almond butter instead of the bad saturated fats in regular butter. And the sucanat is a lot better for you than processed sugar.
So, go ahead, make 'em. And I bet they're gone before you can blink.