Wednesday, December 14, 2011

Almond Butter Chocolate Chip Cookies

After my almond butter cookie flop a couple of weeks ago, I had to attempt again. This time I used a different flour and although I have not perfected them yet, they are pretty darn good. And, good enough to share :)

Almond Butter Chocolate Chip Cookies


Thanks to my colleagues, I now have some real ginny-pigs. "These are experimental," I say. "Be brutally honest."

Almond Butter Chocolate Chip Cookies

3/4 cup gluten-free all-purpose flour (I used Gluten Free Pantry)
1/2 cup gluten-free oats
1 tbls arrowroot flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1/2 cup coconut oil
3/4 cup almond butter (I used Barney's smooth almond butter, the best in my opinion. I've only seen it at Whole Foods)
1/2 cup organic cane sugar
2 tbls honey
1 egg
3/4 cup chocolate chips (dairy/soy free)

Method:

Mix all dry ingredients together in a small mixing bowl. In a large mixing bowl, blend all of the wet ingredients. It's a tad tricky to blend all these as the coconut oil hardens and the honey is sticky but blend as much as you can :) Add half of the dry ingredients in and the chocolate chips stir well,  then add the other half of the dry ingredients.  Place spoonfuls of the dough on an un-greased cookie sheet. Bake at 350 degrees for about 9 minutes.

Yields 15-18 cookies.

Enjoy... with Hazelnut Milk ;)

-Sunshine Girl

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