I'm obsessed with these cookies. Like, they actually might be my favorite cookies ever. I say that because I haven't had real cookies in a very, very, very long time. But either way, these gluten-free babies (one-track mind, much?) make me not miss real ones even, like, half as much.
Here's the recipe:
- First, preheat your oven to 350.
- Then, thoroughly combine:
- 1 cup almond butter
- 1/3 cup honey (you could use maple syrup if you want to go vegan, here)
- 1 egg (again, if you're pulling the V-card- and by that I mean vegan card, you can use an egg alternative. I tend to use this when I start baking something and realize we're out of eggs: 1 egg = 2 TBS water + 1 TBS oil + 2 tsp baking powder)
- 1 TBS vanilla extract
- 1/2 tsp salt (unless your almond butter is already salted)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Fold in:
2/3 cup shredded coconut (unsweetened)
1/2 cup chocolate chips
If you can find sugar free chocolate chips, use them to keep this vaguely Low Amylose (the honey is also questionable). Or you could use raisins. But oatmeal raisin cookies are a big contributor to my ongoing trust issues. Seriously, those little buggers fool me into thinking they're chocolate chip EVERY. SINGLE. TIME.
Whatever. I don't "count" chocolate chips, okay? Which might be why I stopped losing weight. Orrrr it could be because of the fact that I'm now on week 3(?) without Metformin because my insurance company FORGOT TO SEND IT. It's cool. I'm not bitter. (UPDATE: It came today!!!)
Anyway....
- Roll the dough into normal cookie-sized balls, throw them on a baking sheet or two
- Bake 'em for 9-12 minutes or until lightly browned. I find that the bottoms burn a bit if I have them on the lower rack of my oven.
Lemme know how they turn out!
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