Almond Butter Cookies
A few weeks ago I had a huge urge to bake something but I didn't have many of the typical baking ingredients. I was looking through my cookbooks for inspiration and found an almond butter cookie from Oh She Glows I had most of the ingredients and knew I could fudge the rest of the recipe. Not to confuse you, I didn't add fudge :)
In case you didn't know I VERY rarely follow a recipe. I am a master improv chef; don't have sugar and want to make cookies, I'll figure it out. Don't have avocado and want to make avocado toast... I would never put myself in that position. BUT, I am very good and making substitutions when needed.
I roughly used Oh She Glows recipe to make some AMAZING cookies! They are perfectly sweet, a great crunchy cookie for tea or coffee. The balance between the almond butter and the carob chips is perfect. If you are using regular chocolate chips I would use a BIT less sugar. Or enjoy a sweeter variation.
I will be recreating these cookies very soon!
1 tablespoon ground flax
3 tablespoons water
1/4 cup coconut oil slightly melted (I spooned it out of the jar with my hand and my body heat alone softened the coconut oil perfectly)
1/4 cup almond butter (or whatever nut butter you have)
1/2 cup coconut sugar
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup gluten-free flour (you can also make oat flour by blending 1 cup rolled oats)
1 cup almonds, blended into a meal
1/3 cup carob chips (or whatever chocolate chips you have)
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a small bowl, mix together the ground flax and water. Set aside for a few minutes so it can thicken.
With an electric mixer or in a stand mixer, beat the coconut oil and almond butter until combined.
Add sugar and beat for 1 minute more. Beat in the flax mixture and vanilla extract until combined.
Now, beat in the dry ingredients (baking soda, baking powder, salt, flour, and almond meal)
Stir in the carob chips.
Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet 2 inches apart. You can also use a retractable cookie scoop. If carob chips aren’t sticking to the dough, just press them in with your fingers. There is no need to flatten the balls as the cookies spread out while baking.
Bake for about 11 to 13 minutes until spread out and lightly golden. The cookies will be very soft coming out of the oven, but they will crisp up as they cool. Allow to cool for 5 to 10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.