The other night we spontaneously invited several young couples over for a weeknight dinner. Every so often I like to do that. It’s more relaxed than a dinner party, more inclusive than a coffee date… and I get to see a lot of people at once! The afternoon was hectic, lots of homework and running around… so when Sarah Jayne and Kat arrived I asked them to finish up making up the cookies for us.
Sarah Jayne continued to make this recipe and it’s become a staple in her home, as I’m sure it will in yours too. These cookies are extremely simple to whip up and contain only a few ingredients. I know they have the word ‘cookie’ attached to them, but the ingredients are so clean they actually make a great breakfast or post-workout snack.
Sarah Jayne and her husband Drew are dear friends of ours and work with us here at YWAM’s missions training university in Kona.They have been leading the CommunityTransformations DTS, training missionaries and sending them all over the world. You know those women that make you feel like you’re the only person in the room they are interested in talking too? Sarah Jayne is one of those women. She is really really good at being a friend. And if you go to her house this week she will probably have these cookies waiting for you.
1 cup all natural almond butter
1/3 cup honey or maple syrup
1 tsp baking soda
1 tsp vanilla extract
1 cup chocolate chips ( find a dairy free brand if you need to be really strict)
sea salt for sprinkling
Mix everything together. Drop by teaspoonfuls onto a lined baking sheet. Lightly sprinkle each cookie with sea salt, I love to use a coarsely ground salt for this. Bake at 350 for 7-10 minutes, depending on how crunchy you like them!