Chocolate Almond Butter Cookies

• Cocoa Powder: a potently flavorful, antioxidant-rich, calorie-free aphrodisiac
• Almond Butter: an all-natural, creamy, protein-packed, fiber-filled nut butter (and friend to jellies and jams worldwide)

To get all the health benefits from this cookie, make sure you use non-alkalized cocoa powder / non-Dutch Processed cocoa powder. You’ll often see it labeled as “natural, unsweetened cocoa powder.” Non-alkalized powder has a richer chocolate flavor and way – WAY – more antioxidants than the processed stuff.

• 1 cup white whole wheat flour
• 1/4 cup non-alkalized cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 cup all-natural almond butter (no sugar added)
• 1/2 cup brown sugar
• 1/2 cup skim milk
• 1 teaspoon vanilla extract
• 1 cup old fashioned rolled oats
• 1/2 cup Reduced Sugar Craisins
• 1/2 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2.  In a medium bowl, whisk together whole wheat flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.

3. Using a stand mixer fitted with paddle attachment (or use electric beaters), combine almond butter and brown sugar at medium-high speed for 2-3 minutes until lighter and fluffy.

4. Add skim milk and vanilla extract and beat until combined, scraping down the sides as necessary.

5. Turn the speed to low and mix in dry ingredients until just combined.

6. With a silicone/wooden spoon or rubber spatula, stir in the oats, Craisins, and chocolate chips.

7. Roll the cookie dough into tablespoon-sized balls and place on the prepared baking sheet 2 inches apart. Gently flatten the dough with your hand (it should be about 1-inch x 1-inch). Bake for 10 minutes, remove from oven and let cool on baking sheet for 2 minutes. Transfer to a cooling rack to cool completely.

[Disclosure: California Almonds sent me almond products, which I used in this blog post. I was not paid for this post. All opinions are my own.]