I've never really been a fan of the "healthy" oatmeal raisin alternative, or alternatives in general. Call me old-fashioned, but I'm just a straight-up chocolate chip cookie girl who refuses to give up the sweet taste of nostalgia. We can't deny that the chocolate chip cookie lingers on the definitive lips of almost every American's childhood. So this week I'm paying homage to my most memorable chocolate chip indulgence, but in a new, and adult health conscious form: introducing Flourless Chocolate Almond Cookies. We've kept the chocolate chips, as their place will never be up for debate. Rather, almond butter takes center stage as the new binding agent to replace everyone's secret touch of butter, flour, or shortening to keep them moist, chewy, and still totally "under-bakeable" (for all who just can't go back to "regular" cookie consistency after their own Levain Bakery revelation (NYC shout out) or "microwaving-cookies-is-genius moment"). The best part? Cooking with almond butter isn't just a light and healthier alternative as it's loaded with fiber and protein, but also introduces a luscious and crave-able taste. Healthy, sweet, indulgent, and of course light enough to not tip the scale too much for ritual midnight munchies, these cookies just might be able to keep the Girl Scouts at bay this season.
Healthy, sweet, indulgent, light, substitutions
Flourless Chocolate Almond Cookies
1 cup almond butter
1/3 cup turbinado sugar
1/2 tsp baking powder
1 tsp vanilla extract
1/2 cup chocolate chips
DIRECTIONS: Preheat oven to 350F. Line a baking tray with parchment paper. Mix almond butter, egg, sugar, baking powder, and vanilla extract in a mixing bowl. Stir in the chocolate chips. Roll dough into 2-inch diameter balls and place them on parchment. Bake for 9-12 minutes.
Follow Jill Donenfeld on Twitter: http://www.twitter.com/theculinistas