Gluten-Free Almond Butter Cookies

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

Ingredients

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 egg

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

 

Instructions

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.

Bake well and prosper!

Raw & Vegan "Cookie Dough" Treats

Oh man. I have been slacking off in the kitchen. This is my first recipe post for April. (Yeah...I know...it's already April 24.) I could make a lot of excuses, but I'm just going to make one: this long winter in NYC is zapping my want to do much of anything. It's kind of sad.

Wearing a coat at the end of April is not my idea of stimulating.

Trying to make my own raw food recipe, however, DID stimulate my mind. Yesterday I started thinking of ways to make my own dessert recipe with almond butter. And can I just say, "Ohmygoodness! Thisissogood! Wanttoeatall! Nom nom nom."

I knew I wanted to make something with raw almond butter so I went to the local organic bodega in my neighborhood and bought some. (Please note: you can make your own almond butter, but my food processor is in need of an upgrade.) While I was in the store I also grabbed some raw chocolate sauce.

In my kitchen I grabbed some oatmeal and agave nectar and started to blend all four ingredients together. The "dough" came together beautifully. But I felt like it was missing something...

Ah! Cacao nibs! Yes! I rolled the dough in the nibs and thus created a lovely snack that I plan to make all week long. (Or until my ingredients run out.)

So, if you would like an easy treat to make that's also fairly good for you, try this recipe. It really does taste like cookie dough!

Raw & Vegan "Cookie Dough" Treats (by me!)
3/4 cup of dried oatmeal (I used quick oats)
2+ Tablespoons of raw almond butter
1+ Tablespoon of raw chocolate sauce
1 teaspoon of agave nectar (or use raw honey, maple syrup, or a food processed date)
cacao nibs for rolling the dough in

Stir the oatmeal, almond butter, and chocolate sauce together. Add more almond butter/chocolate sauce as needed to get the desired consistency. Stir in the agave nectar. This will help solidify the dough. Roll small amounts of dough in palm of hand and then roll in cacao nibs. Eat room temperature or place in fridge for 30 minutes.

Makes around 15.
Store in air tight container in fridge.

Bake well and prosper!

Black Forest Trifle (made with Gluten Free Brownies!)

One of the gals here at my summer opera program doesn't eat gluten products, so of course I jumped at the chance to make her a gluten free dessert.

I researched gluten free brownie recipes and tried two recipes. The first one did not bake well in altitude and although it was very good, it was very fudgey and messy. The second one was amazing and uses almond butter.

So, for July 4th I made a couple of trifles with the brownies and then also had the brownies by themselves on the side. All the opera singers LOVED it. (As did I.) And I even gave an extra trifle to the gluten-free gal to take home and enjoy.

Gluten Free Brownies (from Elana's Pantry)

1 (16 ounce) jar creamy roasted almond butter

2 eggs

1 ¼ cups agave nectar

1 tablespoon vanilla extract

½ cup cacao powder

½ teaspoon Celtic sea salt (Erika's Extras: I just used normal salt and it was fine)

1 teaspoon baking soda

1 cup dark chocolate chips

In a large bowl, blend almond butter until smooth with a hand mixer.

Mix in eggs, then mix in agave and vanilla.

Blend in cacao, salt and baking soda, then fold in chocolate chips.

Grease a 9x13 inch baking dish (glass is better).

Pour batter into dish.

Bake at 325° for 35-40 minutes.

(Erika's Extras: For high altitude baking I used 1/2 teaspoon of baking soda and set the oven to 335.)

Almond Whipped Cream

8 ounces cream cheese
1 cup confectioner’s sugar
1/2 teaspoon pure almond extract
2 cups heavy cream

In a medium bowl, combine cream cheese, sugar, and almond extract with an electric mixer. Beat until smooth. Add in heavy cream, incorporating a little at a time to prevent splattering. When all the cream has been added, turn the mixer to high, and beat until soft peaks form.

 

For the trifle, layer cream, brownies, and sliced cherries.

Bake well and prosper!