Chocolate Chip Almond Butter Cookies

Remember, just because it's clean and isn't full of processed junk, you still need to be conscious of the total amount of calories you are consuming.  Each of these bad boys have about 110 calories.  Not bad for a snack once in a while, but pop 4 or 5 of them and you have wasted a good bit of your daily caloric intake.

Chocolate Chip Almond Butter Cookies (Gluten Free)

Ingredients:

• 1 cup Almond Butter, stirred well
• 3/4 cup Sucanat Sugar
• 1 large egg
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 3 oz dark chocolate (try Lindt Extra Dark Chocolate 85% Cocoa), broken into small pieces

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine the first five ingredients until blended. Stir in Chocolate.

3. Drop dough by rounded tablespoonfuls on to parchment lined baking sheets (non-stick pans work incredibly well also!).

4. Bake for 10-12 minutes or until lightly browned.

5. Let cool on baking sheets for five minutes. Remove to a wire rack and let cool for 15 more minutes.

Yields approximately 24 cookies.

He & She Tip: Freeze your left over cookies by wrapping each one individually. When you are looking for a special treat, unwrap one and eat it before it thaws. A little piece of Heaven on Earth!

Mets: (per cookie)

• Calories: 95
• Protein: 3g
• Fat: 6g
• Carbs: 9g

Enjoy our recipes?  Get help with your grocery shopping here.

Happy Baking!

*Source: The Best of Clean Eating, 2010.

Chocolate Almond Biscotti

I am not a baker, but spending 8 hours baking these yummy treats, which you will get the recipes to over the next 2 days, was somewhat cathartic. The taste is divine and not too chocolatey.

Clean Eat Recipe :: Chocolate Almond Biscotti

Ingredients:

• 1/2 cup raw unsalted whole almonds, toasted and coarsely chopped, divided (can also use chopped, unsalted almonds in bags from the grocery store)
• 1/2 cup unbleached all-purpose flour
• 1/3 cup whole wheat flour
• 1/2 cup unsweetened dark cocoa powder
• 2 tsp instant coffee crystals
• 1/2 tsp baking soda
• 1/8 tsp sea salt
• 1/2 cup Sucanat or rapadura sugar
• 1 whole egg
• 1 egg white
• 1 tsp real, high quality, vanilla extract (no HFCS)
• 1 tsp almond extract
• 1 tsp lemon zest

Directions:

1. Preheat oven to 350 degrees F/ 180 degrees C.

2. Line a baking sheet with parchment paper (optional)

3. Put 1/4 c of the almonds, both flours, cocoa powder, coffee crystals, baking soda and salt in a food processor. Process for a few minutes until the almonds are finely ground. Put mixture in large mixing bowl and set aside.

4. Combine Sucanat, egg, egg white, both extracts and lemon zest in a blender and process until mixture is foamy - three to four minutes.

5. Pour wet ingredients into flour mixture. Add remaining coarsely chopped almonds. Mix well.

6. Divide dough in two. Shape each half into a log and place logs on baking sheet. (He & She Tip: Make logs wide and flatter - they will cook more evenly.)

7. Place baking sheet in the oven and bake for 15 minutes. Remove from oven and let cool for at least 10 minutes. Reduce heat to 300 degrees F/ 148 degrees C.

8.  Cut each log into ten 1/2 inch pieces. You may choose to cut diagonally or straight.

9. Return the biscotti slices to the baking sheet and bake for 20 minutes or until the cookies are dry and lightly browned.

10. Remove from heat and place on wire rack to cool. Do not seal in airtight container until biscotti are cool and dry.

Enjoy our recipes?  Get help with your grocery shopping here.

** Source: The Eat Clean Diet Book Recharged!,  Tosca Reno, 2009

Clean Eat Recipe :: Sweet Potato and Cinnamon Brownies

Who said you had to suffer from lack of treats when you eat clean?  Think about your favorite treats and use our clean eating swap guide to "clean it up"!

Please NOTE: This recipe can be made Gluten Free. (See below for more information)

Clean Eat Recipe: Sweet Potato and Cinnamon Brownie  

Ingredients:

• 1 cup Whole Wheat Flour (Substitute gluten free flour, such as Gluten-Free Oat Flour)
• 1 cup Unsweetened Cocoa Powder
• 1 Tbsp Ground Cinnamon
• 1 Tbsp Baking Powder
• 1/4 tsp Sea Salt
• 1 cup Baked Sweet Potato (Make sure that you use oven baked sweet potato minus the skin for maximum sweetness.)
• 1/2 cup Agave Nectar
• 1/4 cup Olive Oil
• 1 tsp Pure Vanilla Extract (no HFCS)
• 6 Egg Whites
• Extra Olive Oil in a Spritzer Bottle

Directions:

1.  Preheat Oven to 350 degrees F.

2.  Combine flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl. Set aside.

3.  Using a food processor, combine baked sweet potato, agave nectar, oil and vanilla extract. Puree until combined and smooth. 

4.  Gradually mix wet ingredients into dry ingredients, until just combined.

5.  In a separate bowl, whisk egg whites until fluffy. 

6.  Using a rubber spatula, gently fold egg whites into batter.

7.  Using your olive oil spritzer, lightly spray a 8x8" baking pan.  Transfer brownie batter into prepared baking pan.

8.  Bake for 16-18 minutes until a toothpick inserted in the center of the brownies comes out clean.

9.  Allow to cool to room temperature for approximately 30 minutes.

He & She Tip: Brownies fresh from the oven will have a cake-like texture. If you desire more of a brownie texture, refrigeration overnight is recommended.

Enjoy our recipes?  Get help with your grocery shopping here.

Gluten Free Version: Use Gluten-Free Flour as an alternative.

Happy Baking!