And they're paleo? I think? Um....I'm not gonna claim to know much about the paleo diet-from what I understand the deal is you only eat things a caveman would've been able to eat? I think these cookies fit that bill....sorta....I dunno....just go with it, mk?
The important thing here is how incredibly soft and delicious these cookies are!
They're full of nut-buttery flavor (since you use a full cup make sure you like the flavor of it because it is the predominant taste of these treats!) and then you can taste the honey (I'm pretty sure the maple syrup would be a bit more subtle? And obviously brown sugar would make it taste a bit more traditional cookie-like), but not in an overwhelming way, and THEN the bite of the dark chocolate cuts the little bit of sweetness and the sea salt on top is always our friend. Salt + cookies forevahhhhh.
And if you want proof that these cookies still taste good (even though they're healthyish): my 5 year old twin flower-girls-to-be tried one of these cookies and they proclaimed "You made these? Good job! They're really good." so there ya have it.
Children don't lie about liking food.
Neither do I!
Trust me, trust Kate and Evie-you'll like 'em!
Healthy Flourless Nut Butter Cookies
From Ambitious Kitchen's Flourless "Almond Butter Dark Chocolate Chunk Cookies with sea salt"
Makes 10-18 cookies.Ingredients:
- 1 cup preferred nut butter--almond butter, peanut butter, etc. (preferably natural or homemade-I used this Almond Peanut Butter)
- 1/3 cup honey, pure maple syrup, or brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. salt + more for sprinkling
- 3.5 oz. dark chocolate, chopped into small chunks
- Preheat oven 350F degrees. Prepare a large baking sheet with parchment paper, silicone baking mat, or spray it with nonstick cooking spray.
- In a medium bowl beat together the nut butter, sweetener (honey, maple syrup, or sugar), egg, vanilla extract, baking soda, and salt.
- Fold in 1/3 cup chocolate chunks.
- Take tablespoons of dough and form into a small mound with your hands, placing on the baking sheet and leaving plenty of room in between. Top each ball of dough with extra chocolate chunks and slivers of almonds or other nuts, if desired.
- Bake 10-12 minutes until slightly golden underneath.
- Sprinkle cookies with sea salt and allow to cool on the sheet for 10 minutes before transferring to a wire cooling rack.
- Cool completely and enjoy! Store leftovers in an airtight container at room temperature.
Also....I'm addicted to making large cookies.
I always think they're normal when I measure out the dough and then they bake and it's like....hmmm...big cookies....ooooh noooooo :P