Happy MORSELICIOUS Monday or shall I say alMONDay.
Today we have a guest post from my friend and colleague, Lauren Kelly.
Hi my name is Lauren Kelly. I am a Certified Nutritionist who has a passion for nutrition, health, food and wellness. I am a busy mother 0f 3 little boys and have been happily married for 10 years. I love teaching my family and friends healthy fun tips and how eating whole, unprocessed foods benefit your mind and body. I am a recipe developer, nutritionist, food and nutrition blogger that loves healthy food!
Almond Butter Chocolate Chip Cookies (Gluten Free and Dairy Free)
Disclaimer** These are AMAZING!!
These cookies are made with all natural ingredients, but taste delicious at the same time. My kids could not get enough of these! These are one of my favorite treats when I want something sweet but want to still eat healthy and clean.
I made these for a friend whose family is dairy free due to dairy intolerance. Those who suffer from this experience gas, bloating, pain and cramps in the lower stomach and maybe even vomiting. Adapting to a dairy free lifestyle may require some extra work, but can be quite manageable once you change your eating habits. I wanted to show them that you can still eat healthy (and dairy free) and still eat yummy treats!!
Almond Butter Chocolate Chip Cookies
adapted from Clean Eating Magazine
- 1 cup unsalted almond butter, stirred well (I used Trader Joe’s Natural Almond Butter, lightly salted with flax seeds)
- 3/4 cup Sucanat (MORSELIST note: I chop 3 dates & mix w 1/4 c boiling water)
- 1 large egg (MORSELIST note: I use 3 tbsp flax meal mixed with 1/2 cup water)
- 1/2 tsp baking soda (MORSELIST note: I skip the soda to reduce sodium)
- 1/4 tsp sea salt ( I omitted since the almond butter was salted)
- 3 oz dark chocolate ( I used Enjoy Life Semi-Sweet chocolate chips that are Dairy, Nut, Soy and Gluten Free)
- Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
- Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.