Just in case it wasn’t clear from all the recipes I’ve shared on my blog, I love baking. Lately I’ve been a little obsessed with scouring Pinterest, Google, cook books, magazines, and other blogs for “healthy” baking ideas – I figured if I can’t control my sweet tooth I might as well try to make my sweet tooth cravings as “healthy” as possible. Please notice my use of quotations here with the word healthy – I’m not claiming you should over-indulge in any of these “healthy” recipes that I share, but if you’re interested in paleo or gluten-free sweets, I gotcha covered because that’s what I’m concerned with at this point in my life. Moderation is still key though (sorry to disappoint).
Normally I tweak recipes a few times until my taste buds tell me they’re perfect. However, this recipe I’m about to share with you required no tweaking on my end. They were just down-right delicious. I made these cookies for the first time over Valentines Day weekend and shared them with my family. All I can say is that they disappeared very quickly (and no, they did not get thrown in the trash). I may have made these again last night for our Sunday night dessert ritual. I also may have had one for breakfast this morning. Maybe. They’re just that good.
Since I followed this recipe exactly I want to give credit where credit is due, so follow link below for instructions on how to make what I like to call The Perfect Cookie (to be more descriptive it’s a chocolate chip almond butter cookie) 🙂
A FEW NOTES ~
- I used coconut oil versus butter
- I used coconut sugar versus brown sugar
- The first time I made these I followed the recipe exactly and used semi-sweet chocolate chips (Enjoy Life brand). They’re very small and worked great in the dough. When I made these again last night, I decided to switch it up a bit and use dark chocolate morsels (these were a lot larger than the Enjoy Life chips and weren’t as easy to work with) … but they still tasted amazing.