Hi Everyone - Happy Monday!
Yesterday I thoroughly enjoyed a lazy Sunday afternoon. It was SO NICE!
For once, no one had any plans, and we all just kind of chilled. Matt and Dan were getting over a cold/flu bug so they were content to watch Chuck. The three little girls happily played Minecraft together, and Hannah, Eric and I watched Jaws. (Ok, that was just a little stressful.) To take away the edge of stress I scoped out Pinterest while watching. I guess you could say, it was an afternoon of mindless activity.
I happened upon an intriguing recipe from The View from Great Island. (Already - she and I are kindred spirits 😉) It was for Flourless Almond Butter Chocolate Chip Cookies. She has made several different versions of this cookie switching out the nut butter and chips, but every version just uses ONLY 5 ingredients!
Can I just say these are a-mazing?!
The nut butter replaces both the flour and the butter. Honestly, for this dairy-free, gluten-free gal, this was music to my ears, but...wasn't convinced my taste buds would sing the same happy tune.
These are A - mazing! Delicious! Addicting! and my new FAVORITE!
So - here is the recipe for you because you MUST try!
1 large egg
1/2 c. brown sugar
1 tsp. baking soda
1 c. almond butter *
1 c. chocolate chips **
[ 1/2 c. sliced almonds *** ]
* You can play around with different nut butters - use peanut butter, or cashew butter.
**You can also substitute white chocolate chips or butterscotch or whatever kind you want.
*** This was our tweak that we added. I am sure you can use chopped walnuts or pecans or macadamia nuts or none at all -
This is YOUR cookie!
- Preheat oven to 350.
- Whisk the egg and the sugar together in a bowl.
- Blend in the baking soda and nut butter and stir well. The mixture will thicken as you stir.
- Stir in the chocolate chips and the chopped nuts. The batter will be very moist.
- Using a 1-1/2" scoop, scoop out the dough and place on parchment paper lined baking sheet, 2" apart. The paper helps diffuse the heat to prevent over-browning on the bottom.
- Press each ball down lightly to flatten a bit.
- Bake for about 8-10 minutes until they are just starting to turn golden around the edges. Don't over-bake. They will looked puffed, and under-done, but they will settle down and firm up as they cool. (Cashew butter needs another couple of minutes baking time. Bake 11-13 minutes.)
- Let the cookies cool on the pan for about 5 minutes, then transfer to a wire rack.
Not only did I find a new cookie recipe that I love, but a food blogger too.
Give these a try and tell me what you think. They are easy-peasy and so so good.
P.S. Lest I take the credit... Hannah was the BOSS and made them!