I can’t believe we’re already in the month of March and an entire year has gone by since the start of this pandemic. Things have really changed in many ways, and one thing is for sure that I’m totally pleased about, and that there is a lot more baking going on at home than in previous years. Cookies are a big thing in my household and in fact, I have a cookie jar in my kitchen that usually has some sort of baked treat inside most of the week. I tend to bake in batches and freeze at least half of my cookie dough, so that I can bake the rest off later, and always have a pretty tasty cookie available for anyone that wants it. In fact, cookies have become my go-to dessert since this pandemic, and I think that’s a positive.
I have many cookie recipes here on my blog, but I’m always up for a new one, whenever I can get my hands on it. I love old-fashioned recipes, yet I tend to seek-out healthier options that taste just as good as the classics. This recipe I found in Eating Well magazine, which I have been receiving since its inception. One of our friends was an original investor and bought me a subscription many years ago, and I still adore the articles, and good information about food and living a healthy lifestyle. What caught my eye about this cookie recipe, is that you don’t use any flour in it. It’s made of mostly almond butter, and five other ingredients. It does have a little brown sugar in it, giving it the perfect amount of sweetness, without it being too sweet.
Another plus, is that it’s as simple as mixing everything up in a bowl, and scooping it into balls before baking. The cookies are delicate, yet slightly crispy after cooling. I love the combination of almond butter with chocolate chips and peanuts, and I suppose you can add chopped almonds instead, if peanuts aren’t part of your diet. This recipe makes about 1 1/2 dozen cookies, so I did bake all of them off this go-round, but you could freeze some dough for a later date.
1 large egg
1 cup almond butter
1/2 cup light brown sugar
1 teaspoon baking soda
1/2 cup chocolate chunks or chips
1/3 cup chopped peanuts
(Makes 1 1/2 Dozen)
- Preheat oven to 350 degrees. In a large bowl or stand mixer, combine egg and brown sugar on medium speed for 1 minute. Add almond butter and mix again for 2 minutes. Add baking soda and mix for 1 minute. Remove bowl from stand and mix in chocolate chunks and peanuts.
- Scoop dough onto parchment lined baking sheets in 1 tablespoon balls, press down lightly with spoon.
- Bake for 8-10 minutes and remove from oven. Let cool for 10 minutes on sheet pan, before moving onto a rack to cool completely. Enjoy!