For Christmas this past year, my mother in law got me a great gift….The Best of Clean Eating Cookbook with recipes from Clean Eating magazine!!! Talk about the perfect cookbook for me! Upon receiving this gift, I think I read through every recipe! There was one yummy looking recipe that was a “reader favorite” for an almond butter chocolate chip cookie! Who doesn’t love a good chocolate chip cookie?!?
This recipe called for 3/4 cup of Sucanat. At the time, I wasn’t sure what Sucanat was. After doing some research, I found out that it stood for Sugar Cane Natural and it was a whole unrefined cane sugar. The way it was made required nothing to be added or taken out. Therefore, it had more vitamins and minerals! It sounded like it was worth a try! See more at: Wholesome Sweeteners – Sucanat
I was excited to try this new sweetener! However, I could not find Sucanat in my local health food stores. I actually had to order it online! I wanted to make these cookies right away so I decided to change it up a bit so I could try the recipe before my order of Sucanat arrived. I thought to myself, there are so many sugar substitutes…why not try my own combination?
I decided to use the next best sugar I could find, an organic raw cane sugar. On my sugar exploration, I also discovered coconut sugar. According to the Big Tree Farms Organic Coconut Palm Sugar package, it is produced by tapping the sweet nectar from the tropical coconut palm tree flower. Unlike regular sugar, coconut palm sugar has a low glycemic index and is high in nutrients like magnesium, zinc, and potassium! It also has 16 vital amino acids. Because it is low glycemic, you won’t get that “sugar crash’ other sweeteners give you. Oh yeah, and it’s super tasty! I also always have a local raw honey in my pantry! I decided I would use a little of all 3 and see how it turned out!
The verdict? AMAZING! I loved the combination of raw cane sugar, coconut sugar, and honey. Once my Sucanat came in, I followed the recipe exactly and actually liked my variation better. Now I like to use part Sucanant, part coconut sugar, and part honey. I have also subbed peanut butter for the almond butter…which is pretty darn good as well!
When I made this recipe this week, I happened to be out of eggs. For my honey wheat pizza crust recipe, I use a “flax egg“. I decided it give it a go for this recipe. It’s super easy! All you need is 1 tbsp of ground flaxseed and 3 tbsp of warm water. Mix is all together and put it in the fridge for about a minute or so before tossing it into your other ingredients. For more information, check out: http://mywholefoodlife.com/advice/how-to-make-a-flax-egg/
I realized that using a flax egg for cookies is genius! Why? Because you can safely eat the cookie dough!! Mmmm!
If you want to make your own almond butter for this recipe, check out my post for Almond Butter Protein Dots with an added recipe for homemade almond butter!!
- 1 cup of unsalted almond butter
- 1/4 cup raw local honey
- 1/4 cup raw cane sugar or Sucanat
- 1/4 cup coconut palm sugar
- 1 large organic egg or flax egg (1 tbsp of ground flaxseed with 3 Tbsp of warm water)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 oz dark chocolate chips or chunks
- Preheat oven to 350°F. In a medium bowl, stir together ingredients (excluding the chocolate chips) until blended.
- Stir in chocolate chips.
- 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.