I was pretty dubious when making these cookies, as they have no flour and I didn’t think they would bake properly. I was really pleased with the outcome, and they were a bit softer and chewier than your normal cookie but the taste was lovely. I added a decent pinch of rock salt which gave quite delicious salty bursts. Also, being free from gluten, dairy and low in refined sugar, you shouldn’t feel too bad about having 2 of these!
The other week my lovely friend gave me some of these Reeses Pieces Peanut Butter Chips as an early birthday present (how did she know I love peanut butter?) so I used them instead of chocolate chips.
- 1 cup Almond Butter (or make your own using 1 cup Almonds)
- 1/3 cup Honey (or Maple Syrup)
- 1 Egg
- 1 teaspoon Vanilla Essence
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Chocolate Chips
- If you are making your own almond butter, place Almonds in processor and blend until the release natural oils and become a consistency similar to peanut butter. This should take 1-2 minutes but may take longer
- Add Honey, Egg, Vanilla, Baking Soda and Salt to the Almond Butter and mix well until creamy
- Fold in chocolate chips. Place on tray in small balls of dough, the mixture should make about 18 depending on how big you want them
- Bake for 10-12 minutes or until golden. They should be softer than your average cookie
- Try to let them cool on a wire rack before eating some with your afternoon coffee
Have a look at some of our yummy photos on Pinterest: