So, let’s just put it out there. I make too many cookies. It’s a problem. I admit it. I also eat a lot of fruits and vegetables to make up for it. And I try to travel a lot. Because apparently, when I am home too much, all I can think to do is bake.
Alright, now that that’s out of the way, we can move on to the deliciousness.
I found this recipe for Flourless Peanut Butter Cookies and they were really good. I changed things a little so I could use all-natural peanut butter. Because fake peanut butter is weird. And then I thought that using all-natural almond butter would be awesome. And it was.
Salted Almond and Chocolate Cookies
(No butter, no flour, gluten-free)
1 cup all-natural almond butter (mixed well*)
2/3 cup light brown sugar
2 teaspoons vanilla
1 teaspoon baking soda
3/4 cup quick oats (gluten free if desired)
2/3 cup semisweet chocolate chips
Sea salt for garnishing
Preheat oven to 350 degrees.
*Natural nut butters separate because they don’t have artificial stabilizers. In order for this recipe to work, make sure that your almond butter is well mixed, being sure even to scrape the thickest part from the bottom of the container.
Cover a cookie sheet with wax paper and set aside.
Use an electric mixer to combine the almond butter and sugar in a medium-sized bowl. Add the eggs, vanilla, and baking soda. Stir in the quick oats and then the semisweet chocolate chips. Roll about a tablespoon of dough into a ball and then depress slightly so the cookies will flatten out to the perfect cookie shape. Bake for 10-11 minutes, until the edges just start to brown.
Upon removal from the oven, sprinkle the cookies immediately with sea salt and then let cool for 10 minutes. Transfer to wire rack to continue cooling.
These are so tasty and so super easy to make. I whipped these babies up in about twenty minutes last Saturday because Steve announced we were having company. I think they were a hit. Ellie kept trying to steal the cookies from our guests. But I can’t really blame her. I wanted to do that, too.