Dark Chocolate Almond Butter Cookies

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Recently my dad has had to make some changes to his diet. His doctor let him know that steak dinners should be a rare occurrence and those high cholesterol snack cakes he loves may have to fall by the wayside. So far he has been a very good sport with his sudden diet overhaul. He didn’t cringe when I threw away his potato chips and he hasn’t complained about swapping red meat for fish. But one of the items I’m sure he’s been missing is his beloved Bumpy Cake. There was a time in his life that he would polish off an entire bumpy cake each week. By the way, he somehow managed to never put on a single pound during “The Bumpy Cake Diet” which my mom and I found extremely annoying. But nowadays, despite his speedy metabolism, the bumpy cakes are no longer a diet staple. But, since I hate to see the man go without dessert completely, I went searching for a sweet substitute. Initially I bought him a box of whole wheat chocolate chip cookies, but they turned out to be pretty dry and tasteless. So to the blogospehere I went. And I stumbled upon this recipe for Dark Chocolate Almond Butter Cookies that is devoid of flour, butter, sugar and oil. The result was an incredibly soft cookie that tastes deceivingly decadent.  Chocolate cravings= satisfied. Now to somehow get him to eat kale….this might be a tough one.

Ingredients: Makes 18 cookies, from Ambitious Kitchen

  • 1 cup all natural creamy almond butter (or natural peanut butter, if desired)
  • 1/3 cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3.5 oz dark chocolate bar coarsely chopped
  • sea salt, for sprinkling

Preparation:

  1. In a large bowl, place almond butter, honey and egg and beat with an electric mixer until smooth and creamy
  2. Add vanilla, baking soda and sea salt and beat until well incorporated
  3. Chop up dark chocolate into coarse pieces and stir into batter
  4. Drop batter by the tablespoon onto a greased cookies sheet
  5. Sprinkle each unbaked cookie with a touch of sea salt
  6. Bake at 350 for 10 minutes
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