Wow...I've been on an almond kick, haven't I? If you've noticed, this is my 3rd post in a row involving almonds. ("Almazing" Almond Bars and Raw & Gluten-Free Honey Bunches of Oats Bars are the other two.)
Well, what can I say? I love almonds and I love making almond butter in my new food processor. My shiny, magical, incredibly awesome 12 cup food processor.
I'm still in awe. (And I still need to watch the instructional video that came with it...)
Want to see something else I recently got for my kitchen (since I haven't posted about my kitchen in awhile?) Sure you do!
Aren't these the cutest?! (Don't worry, I still have my giraffe measuring spoons!) I bought these a couple of weekends ago when I was hanging out with my best friend from college. She's leaving to do a year abroad in England and when I use these spoons I'll think of her. Especially when I use the 1/4 tsp one because we have an inside joke about squirrels...
Thinking of my best friend being abroad for a year is exciting and a little sad at the same time. Thankfully, I made these cookies and got to eat them for comfort. (Don't worry...they are rather healthy cookies!)
These cookies are gluten-free AND chewy. Yes, I know. You don't see those two words describing cookies usually, but it's true. And guess what! They're very easy to adapt with your favorite chocolate or nuts or toppings!
Gluten-Free Almond Butter Cookies
1 C of raw almond butter (I made mine with 2 Tablespoons of dark brown sugar. I highly suggest making yours with brown sugar, too!)
1/4 C honey
1 teaspoon baking soda
dark chocolate chips or chunks of a dark chocolate bar
raw pecans pieces (only need around 10)
1/4 C shredded coconut (I used unsweetened dessicated coconut)
1/2 teaspoon of salt
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Add almond butter, egg, salt and baking soda into a stand mixer. Mix until well combined.
3. Add honey and mix until well combined. (Dough will be really sticky.)
4. Stir in chocolate.
5. Measure approx 1 tablespoon of dough and drop onto prepared cookie sheet. Space approx 1″ apart.
6. Sprinkle coconut and salt on top of each drop of dough to your liking and then press pieces of pecans on top of the dough.
7. Bake for approx 8-10 minutes and remove from oven when slightly golden. Cool on baking sheet for 4 more minutes and then transfer cookies to a cooling rack and allow to cool before enjoying.