Years ago, while vacationing in Las Vegas, I discovered Vosges chocolates. Unable to afford most of their truffles at the time, I bought the more affordable Mo’s Bacon Bar and fell in love with the milky chocolate and salty bits of bacon.
I thought they would be spectacular in Almond Butter Chocolate Chip cookies from Clean Eating magazine, so I decided to try it out.
Peanut butter works just as well as almond butter in this recipe, so no need for a special trip to the store if you don’t have almond butter. These cookies are a flour-free, protein packed treat, perfect post-workout. Plus, the bacon chocolate adds a salty sweet surprise.
Almond Butter Chocolate Chip Cookies
Adapted from Clean Eating
Makes 24 cookies
1 cup unsalted almond butter or natural peanut butter
3/4 cup sugar
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz Mo’s Dark Bacon Bar, broken into small pieces
Preheat oven to 350°F. In a medium bowl, stir together almond butter, sugar, egg, baking soda and sea salt until blended. Stir in chocolate.
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.