Healthy Almond Butter & Dark Chocolate Chunk Cookies

  • When I say “Healthy”, I’m not messing around.

    These Healthy Almond Butter & Dark Chocolate Chunk Cookies are a serious departure from the More Sweets, Please mantra (something along the lines of More is Better, the Sweeter the Better, etc.), and they differ wildly from my general respect for all things decadent and ooey and gooey and bingeworthy (read: not “good” for you).
    These cookies are only mildly sweet, and they are utterly and completely guilt-free.  And considering all that, they actually taste quite good.  (Doesn’t exactly sound like a ringing endorsement, does it?  You’ll have to trust me here, folks- there’s a time and a place for these cookies.  Keep reading.)

    Because they are so completely healthy, I feel the need to use a disclaimer:  these are not the kind of cookies you want to bake and then eat 12 of, in a row, while drowning your sorrows about a bad breakup or a similar tale of unrequited love.  (For that you’ll want a batch of full-fat cookie dough and also maybe some kleenex.)  These are not the kind of cookies you want to bake for your child’s birthday party, unless you’re not really that fond of your child.  (Kids can sniff out cookies that aren’t really dessert pretty quickly.)  These are not the kind of cookies you want to enter into the State Fair Cookie Competition, because you’ll embarrass yourself and lose badly.  (Because people who judge State Fair Cookie Competitions usually aren’t interested in healthy, unprocessed desserts, and generally want more butter and sugar on and in everything.  No judgement- they’re my kind of people.)

    So what’s the deal with this recipe?  These cookies are spectacular for when you’re looking for a restrained reward in life- for when you want to indulge in something but don’t feel like dealing with the baggage of guilt.
    Are you trying to be healthier?  Training for a half-marathon, or maybe just thinking of getting off the couch?  Trying to lower your cholesterol, but still want to satisfy your sweet tooth?  Simply looking for a natural, clean cookie to balance out the full-fledged-fat ones you ate last night in front of the TV (like maybe those Double Cherry Cookie Sandwiches)?  Then these are just perfect for you.

    Adapted from Clean Eating Magazine’s Almond Butter Chocolate Chip Cookies.
    Gluten-free!  Dairy-free!

    1 cup unsalted almond butter

    3/4 cup Sucanat (see Tips below for notes on sugar)

    1 lightly beaten egg

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1/3 cup (or about 3 oz.) dark chocolate (greater than 70% cocoa), chopped into small chunks (see Tips below for notes on chocolate)

    1. Preheat oven to 350°, and line 2 baking sheets with parchment paper.
    2. In a medium bowl, stir first five ingredients together until well blended and then gently stir in chocolate chunks.
    3. Spoon dough by rounded tablespoons onto parchment sheets and bake for 9 – 11 minutes (until lightly browned).  Allow to cool on baking sheets for a few minutes, then transfer to a cooling rack to finish cooling.

    Tips:

    • Sucanat?  It’s a minimally refined kind of cane sugar with more vitamins and minerals than anything you’ll find in a processed sugar.  Completely natural, it’s grainy and sweet, and has a light molasses taste.  If you don’t have available, use an evaporated cane sugar (still pretty natural) or light brown sugar in a pinch.  (Just try to avoid white sugar if you’re trying to be healthier with these cookies.)
    • The chocolate scoop:  we all know dark chocolate has it going on in the antioxidant world these days.  Look for chocolate (Lindt and Ghiradelli make bars that you can find in most grocery stores) with a high percentage of chocolate liqueur for these cookies, ideally greater than 70%.  (Semi-sweet chocolate has about 50% – 60%, and bittersweet has over 60%.  Unsweetened chocolate has about 90%.)  I have used unsweetened chocolate in this recipe for a few hard-core healthaholic friends, and they revel in the fact that it’s so healthy.  Not for the faint of heart… I’d start with a nice dark block to cut up, and then see what you prefer.  (I used Valrhona dark chocolate for this batch, and although we had to remortgage the house to afford it, nothing really beats this brand.)
    • Want to use chocolate chips instead of chopping off a block?  Go for it!  You’ll likely not find dark chips, but use bittersweet and you’ll be fine.
    • Cutting chocolate is easier if you use a serrated knife, and as for the fine shavings that will remain after you cut the block, go ahead and throw them in your cookie batter.  It will streak it a bit, but it just might look all that more enticing.
    • I love this cookie scoop– it makes the cookie production process so much easier.  I don’t think I’d even know how to scoop out dough using two spoons like my Mom taught me anymore.
    Well, do tell how you liked these after baking- because I’m pretty sure you’ll eat them up.  If you’re looking for a guilt-free pleasure, of course.

     

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    February 22nd, 2012 | More Sweets Please | No Comments | Tags: , , , ,

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