I love cookies! And I am a total sucker for healthy cookie recipes. I collect them. I especially love the ones you can make in 5 minutes or less, have plenty of protein to balance the sweet making them an acceptable snack for kids, and of course, taste delicious and turn out moist. That's all I ask, really. It's not so much.
A month or so ago, my friend Trisha posted an Almond Butter Cookie recipe on her blog and I almost made it like three times. Can't remember what got in the way, but this weekend when Geoff and Darcie were here, Geoff made an almost identical cookie and they were awesome! They can be made with chocolate chips, but they were super delish without. I made my own almond meal by pulverizing almonds in the food processor, and substituted it for some of the flour, as Geoff indicates in his recipe. I included Trisha's recipe below. The only real difference is the egg, and I will try that one as eggs can only enhance, right?
p.s. we did try the cookies with a couple tablespoons of mini chocolate chips today and yeah, they were really tasty.
Geoff's Nut Butter Chocolate chip cookies
1/2 C Almond butter (or half-n-half peanut butter) <---yes, do this!
1/2 C Maple syrup
3 T olive oil
1 T vanilla
1 C flour (can substitute ~25% almond meal)
1/2 t salt
1/2 t baking soda
chocolate chips or shavings - optional
Mix it up. 350. 8-10 min., you know the drill.
* just go ahead and double this thing, you'll be glad you did.
Trisha's Almond Butter Cookies
1/2 cup natural almond butter
1/2 cup maple syrup
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds (or more)
Preheat the oven to 350*F. In a large bowl, combine natural almond butter, maple syrup, oil, egg and vanilla extract until well blended. In a separate bowl, mix together whole wheat pastry flour, baking soda and salt. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes. Roll heaping tablespoons of dough into balls, flatten to about 1/3 of an inch and place onto cookie sheet. Bake for 8-10 minutes. Makes 18 cookies.
350 for 8-10 min