I don’t make cookies all that often because I try to watch my carbs and sugars carefully.  I also have poor self-control when it comes to sweet treats, so if they are not around I am not tempted to eat them.  However, sometimes, either the occasion calls for some delicious cookies or I just REALLY want to eat them! 

Since I have been on a Sunbutter kick these past few weeks, eating it in a variety of ways such as with blueberry jam on rice toasts, mixed into my yogurt for added protein, and in a smoothie with berries, I decided that the urge to make a Sunbutter cookie was just overwhelming me.  So, this past weekend, I spent Saturday morning dreaming about peanut butter cookies with chocolate chips…gosh they are good.  I searched online for ideas that were gluten free and vegan; lucky for me, I came upon Cearaskitchen.com which offered a flourless almond butter chocolate chunk cookie (by the way, she has a lot of fantastic looking recipes on her site, so feel free to check it out).  I made a few changes to the recipe to suit my own needs and what I came up with was surprisingly delicious and easy.  It took all my self-control to not eat the entire first dozen that I made in one day! 

Thank goodness they have some nutritional benefits, otherwise I might feel really guilty after eating so many at once!  These cookies are rich in iron (Teff), fiber (teff, millet, flax), protein (Sunbutter and flours), and are lower sugar.  They do contain carbs, so if you’re watching your carbs, be aware these are not paleo.   They are gluten free, dairy free, egg free, soy free, and can be nut free with a minor adjustment to one ingredient.  I shared these with some friends and family the next day; they were a big hit – and they were all gone by the days’ end.  This recipe will definitely be on the table next time company comes over!