I grew up baking with my grandmother. In those days it was homemade applesauce, cookies, cakes, and one very memorable taffy adventure. The memory of cooking favorite childhood treats can remain with you for a lifetime, but recreating these recipes as adults sometimes conflicts with our health goals. Especially when all of the recipes are full of sugar which can impact blood sugar balance, brain development, and the gut microbiome. Gluten which can be a problem for lots of people even if they don’t have celiac disease.
We wanted to keep the fun while upgrading the quality of those baked goods, and to provide a super easy recipe that you could take to the school events and feel good about. That you can whip together at a moment’s notice. That you can make with your kids and not worry about the long-term consequences. That will taste delicious and make you wonder why you ever bothered with more complex recipes.
Enjoy, and let us know what you think!
- 1 cup unsweetened almond butter (preferably organic)
- ½ cup coconut sugar
- 1 large egg, whisked
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup 70% dark chocolate chips (I prefer Enjoy Life vegan chips)
- Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
- In a large bowl combine almond butter, sugar, egg, and vanilla and stir until well mixed.
- Add in the baking soda, salt, and chocolate chips and stir until well combined.
- Form dough into balls, about 1 ½ tablespoons each. Place on cookie sheet, about 2 inches apart, and press down gently to partially flatten.
- Bake for 8 minutes then check every minute until cookies are just set and pop back up when you slightly press on them. You want them to appear slightly unbaked in the center.
- Remove from the oven and allow to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.