Today I began using a new camera, a Canon T2i, which I am borrowing from a friend. I honestly don’t know much about photography other than if you take 100 pictures, you can usually weed them down to one good photo. At least that’s what I do.
Well I was sitting around trying to figure out what I should make for the inaugural usage of this camera and then it came to me. Peanut butter cookies… except I wasn’t craving peanut butter. In fact I almost hate peanut butter. So what do I do with a craving which heavily relies on an ingredient I personally have disdain for?
Google, “almond butter cookies”.
And up came this NPR article about baking cookies with almond butter. On top of that the recipe is wheat-free and there isn’t any added fat or butter (if you’re into that kind of thing). Really its just a few ingredients, almond butter, sugar, egg with a pinch of this and that and some chopped up almonds and chocolate chips. It couldn’t have been easier. And, they were really tasty. So enjoy!
1 cup almond butter (unsweetened)
1/2 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon baking soda
2 tablespoons maple syrup
1 teaspoon vanilla
Pinch of salt
1/2 cup slivered almonds
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Beat almond butter with the sugars until combined. Add egg and mix well. Beat in baking soda, maple syrup, vanilla and salt until dough is smooth. Stir in almonds and chocolate chips.
Measure dough into balls about the size of a tablespoon and place evenly spaced (about 2 inches apart) on a cookie sheet. Flatten slighty. Bake for 10-13 minutes, or until cookies are lightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then remove cookies from the pan and allow to cool completely on a cooling rack.