These cookies deserve a post of their own. In one word, they are amazing. These are the best thing that ever happened to grain-free baking. If I didn't know any better, I would guess they were filled with white flour, white sugar, etc. You must try these. Like tonight.
Almond Butter Cookies
1 16oz jar almond butter, extra oil drained off the top
1 1/2 tsp baking soda
1 cup sweetener - since these are a once in a while treat for us, I use pure dehydrated cane juice
1/2 cup (or more) dark chocolate chips
1 tbsp vanilla.
Mix together and drop by spoonfuls onto a cookie sheet. Bake at 350 degrees for 8-10 minutes. I usually pull them out at 8 minutes. They look a little underdone, but they will continue to cook/harden as they sit. Let these cool completely, or they will be crumbly. But, hey, if soft gooey cookie crumbles are your thing I say go for it.
*It has been brought to my attention that this recipe is almost identical to one on Elana's blog. I did not know about this recipe at the time, but wanted to cover my bases. :)