For when grains are the enemy and you just need a cookie:)
GF Almond Butter Chocolate Chip Cookies
These grain free gems can also be made with Peanut Butter. I use a fresh almond butter that I get from a natural food store. It gives it a hearty texture. You could make your own with a vitamix or sub in any other almond butter.
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp baking soda
- 1/4 tsp. salt
- 6 tbsp unsalted butter ((room temperature))
- 3/4 cup coconut sugar
- 6 tbsp almond butter ((nuts only, no additives))
- 1 1/2 tsp. vanilla
- 1 cup dark chocolate chips or chunks
- 1 egg
- With a mixer, beat butter, coconut sugar and almond butter together until combined.
- Beat in egg and then vanilla.
- On a low speed add in dry ingredients until combined. Stir in Chocolate chips.
Place a silicone baking mat* on a baking sheet.**
Shape into mounds about the size of a golf ball and place on baking mat about two inches apart. Flatten slightly.
Bake for 11 minutes. Remove and let cool a little before transferring to a wire rack.
I use top of the line baking products from BonCook. Safe and easy to use! I wouldn’t use anything else!
*Get your silicone baking mat Here
**Get your baking sheet Here
Molasses seems to have gone out of style, which is unfortunate given all of its health benefits. Molasses contains vital nutrients and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. I am not suggesting that molasses cookies are healthy but maybe it’s time to reintroduce this flavor profile. This recipe, passed on to me by my mother-in-law, is sure to ease a new generation into the use of molasses. Prepare it with high quality cinnamon and ginger for added health benefits. It is a taste burst of fall that might give you the opportunity to explain to your children what it means to be “slower than molasses in January.”
Old Fashioned Molasses Cookies
- 3/4 cup butter (softened)
- 1 cup sugar
- 1/4 cup molassas
- 1 egg
- 2 tsp. baking soda
- 2 cups flour
- 1/2 tsp. ground ginger
- 1 tsp. ground cinnamon
Preheat oven to 375 degrees. Place Bonmat* on perforated baking sheet* and set aside.
Cream together butter, sugar, molasses and egg. In a separate bowl, mix together dry ingredients. Add dry ingredients to creamed mixture. Roll into 1 inch-sized balls and then roll balls into sugar. Place on BonMat and bake for 8-10 minutes. Cookies should look soft in the center when you pull them from the oven. They will continue to set while cooling.
Adapted from a recipe by Jan Kelly. A.K.A. my Mother-in-law
Get your BonMat Here.
Get Your Perforated Baking Sheet Here.