I hope all of you had a great July 4th! I spent mine surrounded by family and friends, and of course enjoying some fantastic food. My mother whipped up a delicious panzanella salad with a loaf of crusty 3 grain bread and my dad grilled some chicken patties while we all just relaxed, swam, and had an all together good time. How do you not love summer?
This past week has been surprisingly empty for me. Due to the music camp that I was at last week, I missed the first week of summer training for gymnastics, and the week of July 4th is the week we always have off. As much as I’m not used to sitting around the house, there is a lot to be done. No, I’m not talking about my summer homework, but stuff that I didn’t remember existed that I had sitting on the back of my to-do list for a very very long time. Such as cleaning my desk. Not fun.
The main upside to all of this free time is time to be able to bake and post! Although I didn’t make these cookies for the 4th of July gathering, they are certainly not a cookie to pass up. The reason that I decided to make a flour-lessrecipe when Passover was many months ago was for the boyfriend of one of my closest friends, who eats a gluten free diet. I’m not too keen on the exact flours that are and are not gluten free, so I just decided to avoid the problem in it’s entirety and make these delectable goodies. 🙂
Although I don’t bake with it too much, I adore almond butter. Plain, maple, honey, roasted…I’m drooling just thinking about it. While I generally spread it on a slice of whole grain bread or straight out of the jar, I am always up for trying a new recipe with it. When I saw these cookies on Keep It Sweet, I knew they would be exactly right. They were very dense, but with a rich, deep, chocolate-almond-butter-y flavor. Yum!
Flourless Chocolate Almond Butter Cookies
Makes 8 cookies
1/2 cup chocolate almond butter
2 tablespoons light brown sugar, packed
1 egg white, whisked
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips
Pre-heat oven to 350 degrees
Mix together almond butter, brown sugar, whisked egg white, baking soda, vanilla extract and salt
Stir in chocolate chips
Use a cookie dough scoop or tablespoon to shape 8 cookies on a baking sheet lined with parchment paper
Bake for ~12 min or until tops of cookies are no longer loose
What’s not to love? 🙂
(P.S. The lighter ones are made with regular almond butter)
Hello again! It’s so nice to finally have some time to post. First and foremost, I made it to Level 8 Regionals for gymnastics! This was a really big accomplishment for me, especially since the only way to qualify was to finish in the top 8 all- around for my age group. I finished in third, while winning floor and placing second on bars. You could say I was more than a little bit excited. The only disadvantage is that Regionals are being held in Maine, which is a relaxing 5-6 hour drive away. I’ll be sleeping.
While everything in gymnastics is going smoothy, things in the viola world are also picking up the pace. Our music finals, called jurys, are being held in less than one month! There was a large scheduling conflict with mine (something about Regionals being on the same day) so I am actually taking my jury in the middle of May instead of the end of April, like everyone else.
I might be slightly overloaded between gymnastics and viola, but you can be sure I’ll always make time to bake! I love almond butter. More than peanut butter. The texture, the taste, everything is just amazing. Add some honey or some maple syrup? I’m already drooling. This granola was from the Barney Butter website (one of my favorite almond butters) and is de-lish. This would be a great addition to your Easter brunch or as a post-Passover specialty. Happy Holidays!
Almond Butter Granola
1/3 cup almond butter
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon cinnamon (more depending on taste)
2 cups rolled oats
1 cup chopped pecans
1/4 cup semi-sweet chocolate chunks (optional)
Preheat the oven to 325 degrees and line 1 cookie sheet
In a large bowl, combine the oats, pecans and cinnamon. Using a microwave or a double boiler, melt together the almond butter and the honey. Once melted, add the vanilla. Pour this mixture over the oat mixture and toss together until fully coated.
Bake for 12 minutes, tossing the granola around at 8 minutes to prevent burning. Once cooled, add chocolate chips.
That’s right…healthy cookies. What? Well when your entire family is trying to lose a few pounds, buttery delicious baked desserts are not exactly encouraged. Which is why I am so tremendously grateful for Carrots ‘n’ Cake and her not-s0-terrible-for-you recipes. Healthy recipes plus my undeniable love for almond butter lead to
Oatmeal Almond Butter Chocolate Chip Cookies 🙂
What you’ll need: (Makes 15 )
1 1/2 cups rolled oats
4 tablespoons brown sugar
1 teaspoon baking powder
1/2 cup almond butter
1/2 cup liquid egg whites
1/2 cup chocolate chips
Preheat the oven to 35o degrees.
Put all of the ingredients in a bowl and mix. (Yay for easy!)
Bake for 10-12 minutes, or until the edges start to brown.