I've been meaning to try these cookies for a long time -- since January 11 to be exact. I found a recipe for flourless peanut butter cookies from Martha Stewart and I wanted to try and concoct a cookie from it that was gluten-free, dairy-free, refined sugar-free and soy-free.
Isn't life pleasant when a plan comes together?
Isn't life even more pleasant when your four-year old comes in from playing outside to the smell of cooling chocolate chip cookies and asks if she can have one? And then after gobbling the first down, asks for another and you can give it to her because it's really quite good for her?
I savor these moments, as they are few and far between. And I savor these gluten-free, refined-sugar free, dairy-free, soy-free cookies.
Almond Butter Flourless Cookies
Makes 21 Cookies
Note: I made half of the cookies with chopped almonds and the other half with chocolate chips for the kids. The cookies with the chocolate chips have a tiny bit of evaporated cane juice in it from the Enjoy Life Mini Chocolate Chips, so they are not entirely refined sugar-free.
1 cup creamy roasted almond butter
1/3 cup honey
2 tablespoons coconut palm sugar
1 large egg, lightly beaten
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped blanched whole almonds (optional)
1/4 cup mini chocolate chip cookies (optional)
Preheat the oven to 350 degrees. Put one oven shelf in the upper third and another on the bottom third of the oven. Line two cookie sheets with parchment paper. Set aside.
Mix together the almond butter and the honey in a large bowl until creamy.
Add the next four ingredients and mix until incorporated. At this point I divided the batter into two parts and added the chopped almonds to one and the chocolate chips to the other (for a little variety).
Scoop out the dough, roughly the size of a tablespoon, onto each baking sheet until all of the dough is gone.
Place in the oven for 8 - 12 minutes, rotating the pans halfway through. Remove from the oven and allow to cool on the pan for a few minutes before transferring to a cooling rack.
If you don't allow them to cool on the pan for a few minutes, they will break apart. I have this weird quirk where I like to store everything in the refrigerator, so I store these in there too, in an airtight container.
Box them up and give them away or eat them as as you please. They are so yummy.
Nutrition Information Per Cookie (Almond Version): Calories 102; Total Fat 7.2g; Total Carb 8.2g; Fiber 2g; Sugars 6g; Protein 6g
*Nutrition information has been calculated using an online recipe calculator tool.