This is one of my favorite recipes from Clean Eating Magazine. It’s been a staple in our home for a few years now! There isn’t much I’ve changed.
I used brown sugar instead of sucanat (but reduced the amount). I’ve also added a splash of pure vanilla and depending on what is in my pantry I’ll use milk chocolate chips instead of dark.
1 cup unsalted natural almond butter (I use Maranatha)
1/2 cup brown sugar
1/2 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup chocolate chips
Preheat oven to 350F
In a medium bowl stir the first 6 ingredients until well blended.
Stir in chocolate chips
Roll dough into balls and space evenly on parchment lined cookie sheets
Bake for 10 minutes
After 10 minutes of baking, press cookies flat with a fork
Bake for an additional 5 minutes
Remove from oven and allow to fully cool on cookie sheets (they will crumble moved when warm!)
Makes 20 cookies