Gluten & Dairy Free Almond Butter Chocolate Chip Cookies
July 13, 2011
Finally, a guilt-free cookie that tastes like a REAL cookie! WE LOVE THESE COOKIES! They’re so delicious and taste like the REAL THING! You know… crisp on the outside, chewy on the inside.
While shopping at Whole Foods one day, we came across a package of coconut palm sugar. It looks like brown sugar and has a butterscotch flavor. And to our surprise, the package said “low glycemic index = 35!!!” WOW!
These cookies are low-carb, gluten-free and dairy-free!
■1 cup Smooth or Crunchy Barney Butter
■1/2 cup of coconut palm sugar (or sucanat* or raw turbinado sugar*)
■1 large egg
■1/2 tsp baking soda
■1/4 tsp salt
■1 bar of dark chocolate (72% cocoa or greater), chopped
■1/2 cup of chopped pecans or other nuts (optional)
1.Preheat oven to 350°F.
2.In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
3.Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets.
4.Bake for 10 to 12 minutes or until lightly browned.
5.Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.
“First, I want to thank you for donating samples to our food allergy support group. I live in Columbus, Ohio. We went to our annual taste testing last night and my husband and I fell in love with your almond butter.” — Betsy