It’s really a wonderful thing when you can create a recipe, then make another recipe from the results. Talk about being thrifty! Remember that amazingly simple, 4-ingredient maple almond butter I posted about a week ago? Well, after making about three batches and devouring practically all of it in a very small amount of time, I did the only responsible thing one can do with the leftovers: I made cookies.
Not just any cookies, though. These are completely void of any kind of flour or butter, which doesn’t sound all that appealing, but trust me. They are just as delicious and are perfect for all our gluten-free friends. Normally I’m all about the butter and shortening in my cookies (see these and these and yum, these), but for these I can make an exception.
They’re not classically soft and fluffy (like cult-classic chocolate chip cookies), but rather thin, chewy and surprisingly addicting.
Knowing that they’re a little bit healthy, it’s easy to eat a few in one sitting, especially when they’re fresh out of the oven.
Think peanut butter cookies but made with a nutty almond butter, crispy on the outside, chewy on the inside.
Speaking of being relatively healthy, I used to be quite a gym nut and it’s been a while since I’ve been. Do any of you have tips on how to make time for the gym? I have no problem getting up extra early to go before work, but since I have Parker now, most of my ‘exercise’ is in the form of long doggy walks/hikes. It would be wonderful to be able to jog with him on the leash beside me, but he’s just a pup right now and his leash skills aren’t yet up to par.
I feel bad leaving him alone at home to go to the gym when I could be exercising with him. That’s one of the perks of having a dog, right? I guess all I can do is keep walking. And maybe cancel my gym membership.
The weights are what I miss the most… maybe I should get a pair of free weights to play around with in my living room… there’s the added perk of having Netflix in my living room, too…
|Almond Butter Cookies|| || |
- 1 cup almond butter (see link for recipe below)
- ¾ cups granulated sugar
- 1 large egg
- 1 tsp vanilla
- 1 tsp baking powder
- ¼ tsp salt
- Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
- In a large mixing bowl, beat together almond butter, sugar, egg, vanilla, baking powder, and salt, until well blended. Chill dough for 30 minutes.
- Drop teaspoon-sized balls of dough onto prepared baking sheets, 2 inches apart.
- Bake for 11-14 minutes until puffed and lightly browned. Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
Note that if you make you own almond butter, the consistency at which you make it will effect the cookies. I like my almond butter smooth (kind of like peanut butter), which yielded a softer cookie. If your almond butter is chunkier and drier, the cookies will turn out a bit crunchier.